INGREDIENTS
100 g Soy sauce
400 g Vegetable stock
30 g Vegetable gelatin powder
2 g Carob Gum
3 g Gellan Gum
ELABORATION
Blend all Ingredients: with a hand mixer
Heat until boiling point Remove from the heat and let cool until 80ºC
Take stainless steel tubes 1 cm thick and put them in the freezer
Then put the tubes in the mixture for some seconds
Remove and the macaroni shape will be ready
