Vegan and Vegetarian Recipes

Ramen Noodle Soup with Quorn Strips

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

Serves 4

35 mins

A Little Effort

340 cals
(Per serving)

Made with Quorn Meatless Strips

Excellent source of protein


  • 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.

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