Vegetarian Asian Noodle Soup Recipe With Meat-Free Quorn Pieces
An Oriental garlic, ginger and chili-infused broth with Quorn pieces, rice noodles and veggies. This dish is packed with flavour, and guaranteed to soon be a mid-week lunchtime staple!
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Cooking tools:
- Kitchen scale
- Microplane
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Ladle
- Serving bowl
Ingredients
- 300g Quorn Pieces [https://www.quorn.ie/products/chicken-style-pieces]
- 1 Tbsp (15ml) olive oil
- ½ (90g) onion, finely chopped
- ½ green chilli, finely chopped
- 2 cloves garlic, finely chopped
- 1 Tbsp ginger, finely grated
- 2 star anise
- 1 Tbsp (15ml) miso paste
- 1 Tbsp (15ml) rice vinegar
- 1 Tbsp (15ml) soy sauce
- 1 Tbsp (15ml) hoisin sauce
- 1.5L vegetable stock, warm
- 80g rice noodles
- 180g exotic mushrooms, chopped
- 2 (80g) baby pak choy, halved
- 40g edamame beans
- 25g bean sprouts
- 25g sugar snaps
- 25g spring onions, julienned
- 12g fresh cilantro, chopped
- 2 Tbsp mint leaves
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