Vegetarian Ramen Noodle Bowl3.1304347826087 out of 5, 1 based on 46 ratings

Recipes

Vegetarian Ramen Noodle Bowl

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

340 kJPer serving
Serves 4
15 mins
DifficultyEasy
  • 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
  • 340g cooked shelled edamame
  • 2 spring 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 stock and bring to boil. Reduce heat to low; simmer for 5 to 7 minutes.
  2. Meanwhile, cook sliced Quorn Vegan 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.
  3. Ladle broth over noodles. Top with sliced fillets, 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 Vegan Fillets

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