Quick to cook and highly nutritious, Clearspring has a versatile range of organic noodles and authentic condiments which can be made into a variety of mouth-watering recipes, leaving your tastebuds craving more. Perfect to easily cook for the whole family whether you are a master in the kitchen or a novice chef, these innovate creations showcase the best Japanese flavours the whole family will love. All Clearspring recipes contain no refined sugar and use plant-based, organic ingredients.
”These noodle recipes are convenient to cook for the whole family as a working Mum and a fun way to get my children to eat enough vegetables! You don’t need to be a great cook to quickly throw the ingredients together in less than 15 minutes and get a varied range of tasty, satisfying dishes which will transport your senses to Japan!”
Maria Dawson, CEO of Clearspring
The new range of condiments including The Organic Shichimi (Seven Spice Blend) bring the perfect blend of flavour to your noodles and take your creations to the next level! Simply sprinkle one of the organic, versatile condiments over your noodles to bring more depth, texture and flourish to your dishes! From Organic Toasted Sesame Seeds to Organic Black Sesame with Sea Salt, there’s something to elevate every dish. Why not experiment by garnishing your salads, tofu and even BBQ dishes?
Teriyaki Udon with Shichimi Spices
”This stir-fry is super easy and a great way to use up any leftover vegetables in your fridge! This is my mid week go-to meal for the kids to make sure they get all their vitamins by using a rainbow of vegetables!” Maria Dawson, CEO of Clearspring
Serves: 2 – Cooking time: 15 minutes
Ingredients
· 1 pack Clearspring Brown Rice Udon 200g
· 2 tsp Clearspring Organic Sesame Oil
· 2-3 tsp Clearspring Organic Teriyaki Sauce
· 1 small red onion
· 2 spring onions
· 1⁄2 red pepper & yellow pepper
· 1-2 green leafy vegetables (pak choi)
· Thumb size piece fresh ginger
· 3-4 button mushrooms
Toppings
· 1 tsp Clearspring Organic Irigoma – Toasted Sesame Seeds
· 1 tsp Clearspring Green Nori Sprinkle
· 1⁄2 tsp Clearspring Organic Shichimi Togarashi – Seven Spice Blend
· 1⁄2 pack Clearspring Organic Sushi Ginger
Method
- Bring a pot of water to the boil and cook the udon noodles according to instructions on pack. Drain the noodles and quickly rinse under running water. Leave in a sieve.
- Wash and cut all the vegetables into strips or bite-size pieces. Heat a wok or frying pan on medium heat with sesame oil. Fry the ginger, red onion and spring onions in the pan, then add the rest of the vegetables, letting everything cook until soft.
- Add the cooked udon noodles to the pan and mix.
- Season with Clearspring Teriyaki Sauce to taste.
- Serve on a plate or bowl and sprinkle with Shichimi, Irigoma and Green Nori Sprinkle. Sliced Sushi Ginger optional.
- Enjoy warm.
Miso Ramen with Seaveg Crispies
”When I’m short for time, I know I can make this Ramen in less than 10 minutes! Despite being so quick to make, it’s full of nutritious ingredients and feels really nourishing” Maria Dawson, CEO of Clearspring
Serves: 2 – Cooking time: 10 minutes
Ingredients
· 1 pack Clearspring Miso Ramen Noodles (contains 2 servings)
· 800ml filtered water
· 2 tsp Clearspring Toasted Sesame Oil
· 1-2 green leafy vegetables (eg. pak choi)
· 1-2 mushrooms (eg. king oyster)
Toppings (optional):
· 1-2 packs Clearspring Organic Seaveg Crispies (Original)
· 1-2 tbsp Clearspring Bio Kitchen Organic Sweetcorn
· 1 spring onion
· 1 tsp Clearspring Organic Irigoma – Toasted Sesame Seeds
Method
1. Fry the greens and mushrooms in Toasted Sesame Oil and put to the side.
2. Bring a medium pot of filtered water (800ml) to boil and cook both noodles according to instructions on the pack. Once cooked, add both soup sachets from the Miso Ramen kit into the pot and mix well.
3. Wash and cut the spring onion. You can cut it into thin strips and soak in water to let it curl.
4. To serve, add the noodles to two bowls, then add your toppings, including the sweetcorn. Pour the soup and garnish with spring onions.
5. Enjoy with a pack of Clearspring Organic Seaveg Crispies.
Hot Udon Pot with Miso Broth
”This traditional Japanese dish reminds me of my childhood in Japan and is really comforting yet healthy, allowing you to feel completely satisfied” Maria Dawson, CEO of Clearspring
Serves: 2 – Cooking time: 15 minutes
- 1 pack 200g Clearspring Udon Noodles – we used Wide Udon
- 3 tbsp Clearspring Miso Paste – we used Barley Miso
- 1 pak choi
- 1 small carrot – cut length ways
- ½ leek – cut length ways
Dashi (Japanese Broth – Pre-soak for 30 mins)
- 2 small pieces Clearspring Hokkaido Kombu (around 5cm strips)
- 2-3 pieces Clearspring Shiitake Mushroom
- 1 litre filtered water
Toppings (optional)
- Thumb size ginger grated or finely sliced
- 1 tsp Clearspring Irigoma – Toasted Whole Sesame Seeds
- ½ tsp Clearspring Shichimi Togarashi – Seven Spice Blend
- Prepare the stock by adding shiitake and kombu in a medium pan with 1 litre of filtered water, then leave for at least 30 mins.
- Bring a large pot of water to boil and cook the noodles according to instructions on the pack. Drain and rinse under cold water to stop it from cooking further.
- Cut all the vegetables into strips and add to the dashi stock, then bring to a boil.
- Once the vegetables are soft, remove the kombu and shiitake. Remove the hard stalk from the shiitake and cut it length-ways and add it back into the pot.
- Turn off the heat and add the barley miso paste into the soup pot.
- Add the udon and let it simmer in the soup – don’t let it boil, as you will kill the live bacteria in the unpasteurised miso.
- Serve in a soup bowl with grated ginger, spring onion and sprinkle some Irigoma and Shichimi.
Zaru Soba with Cold Dipping Broth
”Soba noodles are made from buckwheat and are really popular in Japan with this cold dipping broth, with its really refreshing flavour! They’re also super healthy as they’re gluten-free, high in flavonoids and help to balance your blood sugar” Maria Dawson, CEO of Clearspring
Ingredients
· 1 pack Clearspring Organic Japanese 100% Buckwheat Soba Noodles 200g 100ml Clearspring Organic Instant Noodle Broth – Tsuyu
· 400ml filtered water (to dilute the noodle broth)
· 1⁄2 sheet Clearspring Sushi Nori
· Daikon (white radish) – grated (1 tbsp per person) • 1 spring onion – finely chopped garnish
· 1 tsp Clearspring Organic Irigoma – Toasted Sesame Seeds
· 1⁄2 tsp Clearspring Organic Shichimi Togarashi – Seven Spices
Method
1. Cook the Soba noodles according to instructions on pack. Once cooked, drain and rinse the noodles under cold running water. This helps to stop the noodles from cooking further and also removes the extra starch.
2. Dilute the noodle broth according to instructions on pack with filtered water – taste before serving and adjust strength to your taste.
3. Prepare the garnishing by chopping the spring onion, cutting the sushi nori into thin strips using scissors and grating the daikon radish.
4. To serve, place the noodles onto a plate with the dipping sauce in a small bowl and garnishing on a small side plate.
5. Enjoy by dipping the noodles into the broth and slurp away!
Yaki Udon
”This is the perfect quick and filling lunch or dinner, ready in less than 15 minutes but nothing short of delicious! Just stir-fry the ingredients together and enjoy the comforting teriyaki flavour, loaded with vegetables.”
Ingredients:
- 1 pack of Clearspring Organic Japanese Wide Udon Noodles
- 2 tbsp of Clearspring Organic Sesame Oil
- 2-3 tbsp of Clearspring Organic Teriyaki
Sauce
- 1⁄2 punnet of mushrooms (Chestnut or Oyster)
- 1 red pepper
- 1⁄2 courgette
- 1 carrot
- 1 leek
- 1 small thumb of fresh ginger
Method:
-
- Bring 2 litres of water to the boil, add noodles and stir. Boil gently for 8 mins then drain and rinse briefly under running water.
- Heat sesame oil in a wok, then add finely sliced fresh ginger, followed by remaining sliced vegetables and stir until soft.
- Add the cooked noodles to the wok and mix.
- Add Teriyaki Sauce to taste.
- Optional – garnish with finely sliced Organic Sushi Ginger and Japanese Green Nori Sprinkle.
