Vegetarian Ramen

Preheat the oven to 200ºC.

Finely dice the tofu and add a little olive oil and bake for 15 minutes until golden.

Sauté the onion and garlic for 5 minutes in a small pot until tender.

Add the miso paste and the soy sauce and cook for 2 more minutes, then add the vegetable stock.

Bring to the boil and cook for 15 minutes.

Meanwhile, in a different pan, sauté the shiitake mushrooms with sesame oil until withered.

Cook the Spaghettoni in abundant boiling water with salt, strain and serve in a bowl.

Add the stock and top with the crunchy tofu, chopped chives and sesame seeds.