1 sheet nori (dried seaweed), toasted and torn into pieces
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 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.
Ladle broth over noodles. Top with sliced fillets, eggs, edamame, green onions and nori.
Substitute vegetable broth for mushroom broth if desired.
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