Chicken Style Asian Soup

Delicious recipes from The Pioneers of Plant-Based Food

Chicken Style Asian Soup




  • 1 pack of VBites Chicken Style Pieces
  • 2 tbsp coconut oil
  • 1 small cup of miso
  • 1 litre of vegetable stock
  • 1 can chickpeas, drained and rinsed
  • 6 oz rice noodles
  • 1 large onion (thinly sliced)
  • 1 cup peeled carrots (around 2 large ones thinly sliced)
  • 2 cloves garlic (minced)
  • 2-3 oz bean sprouts
  • 2 oz button mushrooms, sliced
  • 1 tbsp of mixed herbs
  • ½ tsp ground black pepper
  • 2 tbsp sweet sake (optional)


1. In a large pan sauté the onion and carrots in the oil for
about 7 mins.
2. Add the garlic, button mushrooms, herbs and black
pepper and sauté for another 5 mins.
3. Add the vegetable stock and the chickpeas. Bring to a boil.
4. Then add the bean sprouts.
5. Add rice noodles into the boiling stock water.
6. Cook for 10-15 min, stirring occasionally. Add miso and
stir until blended. (Add extra miso and sake if you would
like a stronger flavour.)
7. Add the VBites chicken style pieces and warm through

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