Quorn Fillet Ramen Soup Recipe
Bring out the chef in you with this vegetarian ramen soup recipe with Quorn Fillets. Whether you choose to enjoy this staple of Asian cuisine solo, with friends
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Cooking tools:
- Ladle
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Pot
- Colander
- Wooden spoon
- Measuring spoon
- Measuring cup
- Soup bowl
- Tongs
- Kitchen timer
Ingredients
- 1 pack Quorn Vegan Fillets, sliced
- 2 tbsp canola oil
- 225g shiitake mushrooms (stems removed), sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp minced fresh ginger
- 1/4 tsp each salt and pepper
- 2 tbsp soy sauce
- 2 tbsp mirin (sweetened rice wine)
- Pinch granulated sugar
- 900ml vegetable stock
- 300g ramen noodles
- 2 soft-boiled eggs, halved (leave out to make vegan)
- 340g cooked shelled edamame
- 2 spring onions, thinly sliced
- 1 sheet nori (dried seaweed), toasted and torn into pieces
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