Quorn Chicken Noodles with Miso Soup (Vegetarian)

Quorn chicken pieces add heartiness to this quick, Japanese Wagamama-style vegetarian noodle dish. With flavoursome miso and green tea broth, there’s scarcely more involved than boiling the kettle.

Updated 2026 · recipe originally published after attending an event celebrating Russell Hobbs kettles (2015).

Quorn chicken pieces – a staple freezer ingredient

I’m not vegetarian but I often use Quorn chicken pieces; these frozen protein pieces are a staple freezer food to have on standby. When you’ve run out of fresh meat and fish before going shopping, frozen vegetarian protein chunks – Tesco do a great own-brand equivalent – are easy to chuck into pasta or stir-fries for an economic and low-fat protein fix.

Whether from the chiller cabinet or defrosted ones from the freezer aisle, they heat through very quickly and lend themselves especially well to ramen-style noodle dishes.

Coming home, after the Russell Hobbs kettles anniversary event, I wanted to create a dish that combined using the kettle and tea but in an actual dinner recipe. A quick steep in piping hot broth is all the cooking required for quorn chicken pieces and recalling the Clearspring miso tasting evening, I thought tea and miso soup might complement each other.

Although I don’t drink traditional English tea with milk, I often drink green tea (known for its health benefits and high antioxidant levels) or peppermint infusions. So it’s green tea which has inspired my get-the-kettle-on recipe today.

Print Recipe

Quorn Chicken Noodles with Miso Soup (Vegetarian)

Japanese style buckwheat soba noodles served with vegetarian Quorn chunks in a broth of miso with green tea

Course: Dinner, Lunch

Cuisine: Asian influence, Japanese, Vegetarian

Keyword: green tea, miso soup, noodle soup, quorn pieces, soba noodles, vegetarian

Servings: 4

Ingredients

• Boiling water straight from the kettle
• 200 g soba noodles
• 2 tbsp miso dark paste
• 1 bag green tea
• 300 g shiitake mushrooms fresh and washed
• 350 g Quorn pieces vegetarian protein chunks
• 1 handful coriander torn into individual leaves
• 1/2 red chilli finely sliced into rings
• 2 spring onions finely sliced into rings

Instructions

• Fill the kettle with around 2 litres of water and boil. In a measuring jug pour one litre of water and add the miso and green teabag. Leave to infuse for 3-4 minutes.
• Meanwhile, pour the remaining water over the soba noodles in a large pan and leave to soak with the lid on.
• Remove the teabag from the infusion and stir the miso so it dissolves in the hot water.
• Drain the noodles and return to the pan. Pour the miso and green tea infusion over the noodles. Submerge the shiitake mushrooms and Quorn pieces / vegetarian protein chunks in the noodle broth and switch on the heat to bring back to a simmer.
• When hot, ladle portions into wide bowls and scatter over the spring onion, red chilli and coriander leaves. Serve immediately.

Notes

If you can't get fresh shiitake mushrooms, you can use dried ones but bear in mind these will weigh far less when dehydrated. 

Tips and variations for vegetarian Quorn chicken noodle soup

• For a smokier flavour: try Lapsang Souchong tea instead.
• Make it wheat free: If you use soba noodles made from 100% buckwheat, this dish is wheat free because buckwheat is different to wheat. But watch out for soba noodles that have had standard wheat added.
• Do not refreeze or reheat: Once the broth is added, this dish is not suitable for reheating or freezing. But with it being so simple why would you need to?

Quorn Chicken Noodles for a Quick Office Lunch

If your office has modest kitchen facilities, you could make single portions of this with just the kettle and microwave:

1. Soak the soba noodles in advance at home

Rinse and drain them before transporting in a sealed container with the other ingredients. The Quorn chicken pieces will have defrosted by lunchtime if you’ve gotten them out of the freezer that morning.

2. Make the broth in the office kitchen

When lunchtime comes, boil the kettle and make your miso and green tea broth: pour this over the cold noodles and Quorn chicken pieces. Then blast this for two minutes in the microwave. This quick burst in the microwave avoids the cold noodles and defrosted Quorn chicken pieces cooling the miso soup broth too much before you eat it.

Low-fat Quorn Chicken Noodles for Weight Watchers

This Quorn chicken noodles dish is low in fat and suitable for vegetarian diets. Dieters will be happy to note that according to their website calculator, a portion contains around 7-8 Weight Watchers ProPoints:

• 5 points for 50g soba noodles
• 2 points for 85g quorn pieces
• 1 point for shiitake mushrooms
• all other ingredients ProPointed at zero

Pin these Quorn chicken noodles with miso soup for quick vegetarian weekday dinners!

You might also enjoy:

• Cold egg noodles in Leftover Chicken Noodle Salad
• Vermicelli rice noodles in Chopped Fennel Salad
• Hot sour soup noodles in Tom Yum Prawn Noodle Soup
• Or my friend Helen of Fuss Free Flavours’ Japanese-style – shiitake mushrooms and seaweed noodles