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Oriental Noodle Broth with Quorn Pieces

Vegetarian noodle recipe made with Quorn pieces served in a broth, garnished with finely sliced spring onion

Our oriental noodle broth is ready in just 15 minutes, making it the perfect healthy option if you're pushed for time.

Serves 4

15 mins


205 cals
(Per serving)

4g of fat

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

High in Protein

Gluten Free

Low in Saturated Fat

No Soy


  • 350g pack Quorn Pieces
  • 1200ml vegetable stock
  • 1 clove garlic, chopped
  • 1 red chilli, de-seeded and chopped
  • 75g shitake mushrooms, thinly sliced
  • 75g baby sweetcorn, sliced diagonally
  • 3 tbsp dry sherry
  • 3 tbsp dark soy sauce
  • 1 tsp miso paste*
  • 75g fine egg noodles


  1. Pour the vegetable stock into a large pan
  2. Add the garlic, chilli, mushrooms, sweetcorn, sherry and soy sauce
  3. Bring to boiling, then turn the heat down and simmer gently for 10 minutes
  4. Add the Quorn Pieces, miso paste and egg noodles and cook for 3-4 minutes
  5. Taste for seasoning and add more soy sauce if necessary
  6. Ladle the broth into bowls, garnish with shredded spring onions and serve

Miso paste is a Japanese food, made from fermenting rice or soy

Did you know? Quorn Pieces are low in saturated fat and high in protein, making them a great addition to a healthy, balanced diet. Why not try this dish on your next meat-free Monday?

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