miso soup

Vegan 'Chicken' Ramen Soup

4 servings
20 MIN
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160g Garden Gourmet Sensational Mediterranean Seasoned Fillet Pieces
250 g ramen noodles
100 g shiitake mushrooms
1 handful of fresh spinach
100 g cooked edamame beans
4 radishes
4 carrots
100 g tenderstem broccoli
1Ltr miso or vegetable stock
black sesame seeds and shisho purple-cress to garnish
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Vegan 'Chicken' Ramen Soup

Soothe your soul with this cosy and comforting bowl of noodles, topped with our Sensational Fillet Pieces. Add whatever veg you like and tuck in!



Cook the ramen noodles according to package directions. Cut the shiitake, radish and carrots into slices and halve the bimi lengthwise. Boil the carrots for 4 minutes until crunchy and blanch the bimi and shiitake for 2 minutes.


Bring the stock to a boil. Fry the marinated pieces gently according to the instructions on the package.


Divide the ramen noodles, some fresh spinach leaves, carrots, bimi, soybeans, shii-take and marinated pieces in large soup bowls.


Spoon over the hot stock and garnish with radishes, sesame seeds and shisho cress.


Delicious with:
spicy chili 'crisp' oil

150 ml olive oil
1 large fresh chili pepper
1 shallot 1 garlic clove
1 tbsp dried chili flakes
1 tsp grated fresh ginger.

1. Finely chop the shallot, garlic and fresh pepper (seeded flesh) and fry them
gently without browning in a little oil.
2. Add the rest of the oil and ginger and let it cool.

Nutritional Information
Typical values

Per Serving

87 grams
539.3 Kilocalories
10.9 grams
24.5 grams