Vegetarian Ramen



1 onion, finely chopped

2 garlic cloves, chopped

1 tablespoon of miso paste

2 spring onions, chopped

300 g of GALLO Spaghettoni

1 tablespoon of sesame oil

600 ml of vegetable broth

250 g of shiitake mushrooms, chopped

1 tofu package

1 tablespoon of soy sauce

Sesame seeds

Olive oil

Salt and pepper


Step 1

Preheat the oven to 200ºC.

Step 2

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

Step 3

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

Step 4

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

Step 5

Bring to the boil and cook for 15 minutes.

Step 6

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

Step 7

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

Step 8

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

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