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domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init
action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/vhosts/iboomobile.com/dev-newgallo.iboomobile.com/wp-includes/functions.php on line 61141 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
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.