Ramen Noodle Soup with Quorn Strips3.075 out of 5, 1 based on 80 ratings


Ramen Noodle Soup with Quorn Strips


Leave a review

Easy to make at home, this tasty ramen noodle bowl makes a delicious and healthy fall dinner.

340 CalsPer serving
Serves 4
35 mins
DifficultyA Little Effort
  • 1 pkg (9.9 oz) Quorn Meatless Strips
  • 2 tbsp canola oil
  • 1/2 lb 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
  • 4 cups mushroom broth
  • 4 pkg (3 oz each) ramen noodles, spice packets discarded
  • 2 soft-cooked eggs, halved
  • 1 cup cooked shelled edamame
  • 2 green onions, thinly sliced
  • 1 sheet nori (dried seaweed), toasted and torn into pieces
  1. Heat oil in large saucepan set over medium-high heat; cook mushrooms, onion, garlic, ginger, salt and pepper, stirring frequently, for 3 to 5 minutes or until softened. Stir in soy sauce, mirin and sugar; cook for 1 minute. Add broth and bring to boil. Reduce heat to low; simmer for 5 to 7 minutes or until broth is fragrant and flavorful.
  2. Meanwhile, cook Quorn Meatless Strips according to package directions. In pot of boiling water, cook ramen noodles for 1 to 2 minutes or until tender. Drain and transfer to 4 large soup bowls.
  3. Ladle broth over noodles. Top with Quorn Meatless Strips, eggs, edamame, green onions and nori.

Tips: Substitute vegetable broth for mushroom broth if desired. Omit egg, and add sliced avocado if desired.

Made with Quorn Meatless Strips

View product

Related Recipes

View more

Looking for some inspiration?

Did you know?

Quorn Spaghetti bolognese has

90% less

saturated fat than a meat version

Find out more