Thanks For Updating Your Preferences

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.