- Heat the olive oil in a pot over medium heat; add the onions, chilies, garlic and ginger and sauté for 2 minutes. Stir in the star anise, miso paste, rice vinegar, soy sauce, hoisin sauce and vegetable stock. Simmer the broth for 5 minutes.
- Cook the Quorn Pieces according to the package directions on the stovetop.
- Add the cooked Quorn Pieces and rice noodles and cook for 2 minutes. Add the mushrooms and bok choy and simmer for 1 minute. Stir in the edamame beans, bean sprouts, sugar snap peas, spring onions and cilantro.
- Spoon the soup into serving bowls and scatter the mint leaves on top.
TIP: The rice noodles can easily be replaced with other vegan noodle alternatives such as udon or hokkien noodles, if preferred. Exotic mushrooms such as shiitake, shimeji and oyster mushrooms are perfect for this soup.