Vegetarian Lomi


Anna Vee & Anelyn



50g eggplant

3 tbsp  soy sauce

1 onion, chopped

10g spring onions

1 tbsp olive oil

1 cup vegetable stock

2 tbsp miso paste

50g oyster mushrooms

50g shiltake mushrooms

50g tofu, cut into cubes

30g zucchini, sliced into half moon shapes

2 tbsp garlic, finely minced

30g Chinese cabbage, julliened

30g carrots, cut into half moons

300g linguine or spaghetti, cooked

3 tsp cassava or cornstarch, dissolved in water





1. Saute garlic, onion, and mushrooms in a pan with the olive oil until golden.

2. Add vegetables and tofu, season to taste, then add vegetable stock and simmer for 5-10 minutes.

3. Add the pasta and cook for a further 3 minutes.

4. Dissolve cornstarch  and water in a bowl, then add to the veggie mix.

5. Pour into bowls, and serve with chili, garlic, lime, chopped onion and soy sauce on the side.