Recipe Inspiration

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.

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?

Nikomi udon or miso nikomi udon 味噌煮込みうどん is a comfort miso soup with udon noodles served in both restaurants and at home in Japan. You can add any vegetables to make this miso soup. In the cold months, people enjoy this soup with winter vegetables like squash or pumpkins, which adds an extra creamy and sweetness to the soup.

A simple vegetable packed bowl of noodles is supremely comforting, easy to prepare and endlessly adaptable to your taste. You can adapt this recipe using seasonal vegetables.

"We made an amazing shredded jackfruit "pulled pork" burger with a mushroom and tofu based sauce. It's such an explosion of asian flavours." All the best, Dave & Steve. Lisa Dawson from Clearspring visited The Happy Pear in Ireland earlier this year to enjoy their early morning #SwimRise and to cook with them at Pearville kitchen. There they created this Umami rich burger. We hope you enjoy this recipe as much as we did making it.

Nowadays, ramen noodles are a staple in Japanese cuisine, from a quick lunch to casual dinners. Ramen can be changed in flavour by adding different vegetable toppings so you will never get bored of eating it. You can fry tofu, seitan or tempeh and add it on the top with a spicy sauce. We have a choice of miso and shoyu sauce base Ramen to choose from.

The Japanese call this 'Yakisoba' which translates as 'cooked soba’. Soba noodles can be enjoyed in many ways, depending on the area of Japan you visit. 

This spicy and sour soup is one of Thailand’s most famous soups. It's also delicious easy to make.

This mushroom salad has a wonderful zesty finish from the classic Japanese citrus fruit, Yuzu.

This is a great recipe for a quick lunchtime stir-fry. It uses broccoli and kale (or dark-leafed cabbage greens or spinach).

This is a great recovery meal with healthy soba noodles and nourishing kuzu broth.

This deliciously healthy dip gets its full-bodied flavour from dashi, the secret ingredient of so much Japanese food.

This risotto is going to change your views on Brussels sprouts forever. A must for the autumn/winter season.

Garlic and olive oil (known as aglio e olio) are the quintessential flavours of Italian cuisine. This dish is one of our family favourites.

Also called oinarisan in a more informal way in Japan, inari sushi is a simple and fun to make sushi. Just rice balls inside a deep-fried tofu bag, enjoy!

This recipe is a take on Agedashi Tofu, a very popular dish in Japan.

A tasty, light alternative to traditional sushi with rice.

Gluten free recipe with mineral rich sea vegetable hijiki. Hijiki is known to be a good source of iron, calcium and magnesium.

This classic Japanese soup is commonly served at New Year, but can be enjoyed all year round.