PREPARATION:
Mix the soy sauce with the agar in a saucepan.
Simmer for a few minutes.
Leave to cool, then drop the liquid in droplets into the well-cooled oil.
Clean the vegetables, put them in a saucepan and cover with plenty of water.
Leave to simmer for at least 1 hour, then strain.
Clean and wash the mushrooms, and dice the tofu. Brown all this separately in a frying pan with a little extra virgin olive oil and the clove of garlic.
Cut the spring onion, the chilli and the ginger root into rounds.
Bring the vegetable stock to a boil, immerse the linguine with vegetable, peas and lentils and break up the nests.
Add all the other ingredients, the spinach leaves and a few balls of soy caviar.
Serve in warmed soup plates, and garnish as desired with aromatic herbs.
TIPS:
A vegetarian recipe ideal for restaurant chains and ethnic eateries, which can be personalised in terms of ingredients according to the seasons.
