Easy to make at home, this tasty ramen noodle bowl makes a delicious and healthy dinner.
Serves 4
15
mins
Easy
340 cals (Per 100g)
20g of fat (Per 100g)
26
g protein (Per 100g)
Ingredients
1 pack Quorn 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
340g cooked shelled edamame
2 spring onions, thinly sliced
1 sheet nori (dried seaweed), toasted and torn into pieces
Method
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 stock and bring to boil. Reduce heat to low; simmer for 5 to 7 minutes.
Meanwhile, cook sliced Quorn fillets according to pack 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.
Ladle broth over noodles. Top with sliced fillets, eggs, edamame, green onions and nori.
Tips:
Substitute vegetable broth for mushroom broth if desired.
