Recipes - Vegan, Macrobiotic & Japanese

This classic Thai dish is now easier than ever to create with Clearspring’s new Organic Vegan Pad Thai Sauce. It’s packed full of flavour and perfectly captures the essence of a good Pad Thai with beautiful savoury, tangy and sweet notes without adding any refi ned sugar. The brown rice noodles are a great addition to getting more wholesome food into your diet.

This rich jackfruit curry noodle bowl is simple to make and is perfect as a mid-week dinner. We have kept this recipe simple, using just jackfruit and a few fresh greens but you can add your choice of vegetables to this curry. Just add the vegetables at the same time as you add the jackfruit.

We have created this simple and delicious recipe using Clearspring’s new Organic Vermicelli Noodles. The authentic Thai noodles are mixed in a rich and creamy peanut sauce. This refreshing noodle salad is perfect for a packed lunch or enjoyed at home as a main or side salad. You can also use the peanut sauce as a base or dip for a variety of other dishes.

These Green Curry Noodle Bowls with Nori Tofu are creamy, vibrant and bursting with vegetables and goodness. They are packed with flavour, plant-based protein and ready in 30 minutes, making a great midweek meal. I love noodles and I also love curry sauces, so this recipe is the best of both worlds. It’s a take on a creamy ramen soup with noodles and tofu on top while containing hidden vegetables to take the nutrition of this meal to the next level. The sauce is rich and creamy yet light and refreshing which pairs so well with the crispy nori covered tofu. This makes the tofu golden and slightly crunchy on the outside while being baked and not fried. There are a few elements to this recipe but it all comes together easily with a few steps and tastes amazing as leftovers, too.

A simple and delicious Japanese Sashimi-style dish, which is made using our Clearspring’s Organic Silken Tofu and cucumber. Perfect as a side dish to go with noodles or rice, when you want something refreshing with your meal. In Japan it is very common to eat soft silken tofu straight out of the pack. In this recipe we have drizzled our award-winning Tofu with a mix of sesame oil, tamari and Clearspring's new Organic Shichimi Togarashi - Seven Spice Blend.

Indulge in our quick and beautifully simple plant-based Chocolate Mousse recipe, made with our award-winning Organic Japanese Silken Tofu. This high protein mousse is perfect for dessert or as a sweet treat. Top with your favourite fruit or berries.

Kake Udon (or Soba), a classic Japanese noodle dish, offers a comforting and delicious experience with its simple yet flavourful components. This traditional recipe features Udon (or Soba) noodles immersed in a delicate, savoury broth. Garnished with sliced spring onions and a sprinkle of Shichimi Togarashi, Kake Udon is both easy to prepare and deeply satisfying. Perfect for a quick lunch or a soothing dinner, this dish embodies the essence of Japanese home cooking with its balance of taste and texture.

Soba noodles are enjoyed through out the year in Japan. From store bought packs to handmade "Teuchi soba 手打ちそば" in restaurants where you can watch the skill of a master make buckwheat noodles from scratch. Zaru Soba is a very famous dish enjoyed on New Year's Eve and has many wonderful meanings, from connecting the crossing of the year, bringing longevity and symbolic to wash away the hardships of the past year. It’s important to slurp the noodles as you eat to maximise the flavour, so slurp away.

Miso nikomi udon 🍲 (味噌煮込みうどん) is a comforting miso hot pot with udon noodles, served in restaurants and at home in Japan. You can add any vegetables to make this miso noodle soup.

Enjoy this quick and easy udon noodle stir-fry with lots of colourful vegetables. You can make this dish with any leftover vegetables in your fridge. Simply stir-fry all the vegetables, add the cooked udon noodles and season with Clearspring Teriyaki Sauce.

Ramen is one of the easiest meals to create when you are in a rush. By adding lots of vegetables, you can create a simple and nourishing bowl of noodles in under 10 minutes.

Enjoy this plant-based take on a classic seasonal dessert, using Clearspring's versatile Silken Tofu for this dish's finishing touch, the vanilla cream.

This recipe is inspired by tantanmen ramen – a Japanese take on Sichuan dan dan noodles, with a broth made from soya milk and sesame – but it is by no means authentic. Typically this would have a proper stock as the base and be topped with minced (ground) pork, but I got attached to the idea of a ramen that could be knocked up quickly and that remained vegetarian/vegan. I also wanted to use udon noodles (again, untraditional), because I love their texture: big, fat, slippery, chewy – is there anything more satisfying?

Spring activity 🌸 Pickled Sakura cherry blossom. “Sakura zuke “ #桜漬け using Clearspring’s Ume Su - Ume Plum Vinegar 🌸 Sakurazuke is enjoyed in Japan as a seasonal decoration/garnish on dishes, desserts and even in teas. They can be eaten like an edible flower after it has been preserved.

Creamy buckwheat soba noodle salad using Clearspring 100% Buckwheat Soba noodles. This is a really light noodle salad mixed with raw sliced vegetables and a creamy tahini dressing. We used rainbow carrots to bring out different colours to the salad. If you are not going to eat it straight away, keep the sauce in a separate container and dress it before serving.

Have you massaged kale before? This is a great recipe using massaged kale with an umami chickpea miso dressing and creamy almond nut butter. This green salad is perfect for a light lunch or as a side salad.

This creamy whole tahini sauce is great with raw, grilled or baked vegetables. We used the whole tahini sesame paste as it gives a more rich nutty flavour to the sauce.

This is an easy dressing which you can pour over raw or cooked vegetables. The combination of the creamy white tahini paste, fresh lemon juice with the umami boost of the white miso brings the flavour together. You can play with the consistency by adding water for a drizzle or a thick sauce. You can enjoy it with a raw salad or on grilled little gems lettuce as a side with your bbq or grilled vegetables.

This recipe can be adapted to any raw or cooked vegetables. It is so easy to make the vegetable tasty. Play around with the amount of Tamari or Tahini you would like when dressing.

Quick and easy pickle using Umeboshi Plums. Umeboshi is a Japanese apricot plum, pickled in sea salt.

Japanese cucumber salad with wakame sea vegetables. A light salad with a sweet and vinegary taste.

Hijiki is a distinctive jet-black sea vegetable that grows on the ocean floor in long thin strands. It is most widely popular as an ingredient in Japanese cuisine. It is naturally rich in flavour with a delicate texture. Its colour contrasts beautifully with other vibrant ingredients and works wonderfully well when combined with grains and other vegetables.

Shira-ae is a tofu-based dish, usually with some boiled green vegetables and sea vegetables, either hijiki or arame. This recipe explains how to cook the hijiki and to mix it with the shira-ae sauce. Hijiki can sometimes look a bit scary as its strands of black, so mixing it with this creamy tofu sauce makes it easier for someone new to adding sea vegetables to your meals. You can swap the edamame beans with blanched or fresh spinach or just have it plain.

Hijiki is a distinctive jet-black sea vegetable that grows on the ocean floor in long thin strands. It is most widely popular as an ingredient in Japanese cuisine. It is naturally rich in flavour with a delicate texture. Its colour contrasts beautifully with other vibrant ingredients and works wonderfully well when combined with grains and other vegetables.