Saigon Spicy Miso Ramen with street food toppings
Saigon Ramen is a spicy miso style ramen recipe with flavours and toppings inspired by some of Saigon’s most iconic street food.
Whether it is for breakfast, lunch, or dinner, or a snack in between, a delicious bowl of noodles will bring contentment.
Sous Vide Duck Curry Udon
This hearty curry soup with its satisfyingly chewy udon noodles and the tasty, succulent sous vide duck leg meat is a dish that will leave you feeling content.
Duck Phở with a Special Dipping Sauce
Phở has taken its rightful place as one of the great soups of the world. However, if you are avoiding beef, what do you do? This duck pho will more than satisfy you, bringing the wonderful flavour of duck to this aromatic broth.
Braised duck noodle soup (Mì Vịt Tiềm)
Medicinal herbs add an unusual complexity to the rich dark broth of pork and chicken bones and braised duck. This Vietnamese duck noodle soup (mi vit tiem) really does make you feel better.
Ramen with tastes of the ocean
Building upon a pork and chicken bone broth, this seafood ramen adds some tastes of the ocean. The seafood flavours are engaging, making the shoyu broth more complex yet so satisfying.
Seafood soba with mentaiko
Pink soba noodles, stir-fried with pink surimi and topped with mentaiko, a spicy cured cod roe, makes this seafood soba a visually striking dish – especially if you like pink! More importantly, it’s delicious.
Fermented fish consommé (Bún mắm trong suốt)
This fermented fish consommé gets its intense flavour from a rich bone broth and a liquor made from boiling fermented fish. Inspired by Vietnamese bun mam, the clear broth packs a flavour punch that is sure to create some photo-worthy facial expressions.
Abalone (or NZ paua) sautéed with soba noodles
When you crave New Zealand paua but can’t get any, what do you do? Tasmanian abalone is a very close relative of NZ paua. This sautéed abalone noodles recipe is a great way to get the best from this ocean delicacy. Or use NZ paua for a more intense flavour.
Spicy soba noodles with XO sauce and confit egg yolk
An appetiser should excite the palate. And these spicy soba noodles with XO sauce and confit/sous vide egg yolk does just that. Umami packed, velvety egg yolk, and a nice edge from the chilli. Delectable.
Cold soba noodle salad with natto, kimchi, okra, and poached egg
A salad to surprise, challenge, and delight your guests. As healthy as it is delicious, you will feel good after eating this cold soba noodle salad.
Udon noodles in a mushroom curry broth
Udon noodles in a curry broth is a typical combination at udon noodle bars. This mushroom curry udon recipe gives that tasty broth a whole lot more character with the addition of both fresh and dried mushrooms.
Soba noodles with grilled eggplant, spinach, and quail eggs
The luxurious, velvety texture of the grilled eggplant, spinach, and onsen quail eggs are a worthy accompaniment for the classic soba noodles and tsuyu broth.
Kamo nanban soba with duck breast and asparagus tempura
Kamo nanban is a Japanese dish of soba noodles in a hot dashi broth topped with duck. The sous vide duck breast – poultry’s red meat – is perfectly in place here, as is crispy tempura asparagus and green onion puree.
Vegetarian Red Miso Ramen
I love the diversity of ramen. There are styles but few rules. In keeping with that diversity, I wanted to create vegetarian miso ramen the equal of its flesh-and-bone based counterparts.
Udon noodles in salmon head broth with seared scallops
Satisfyingly chunky udon noodles in a clean yet complex salmon head broth provide a perfect foundation for the scallops, quickly seared then poached in sauvignon blanc.