Tonkotsu Ramen with Bok Choy

If you're a fan of ramen then you have no doubt had the tonkotsu variety at some point. It is definitely my favourite form of ramen as the broth has a distinct, rich subtlety to it that some of the miso-based broths tend to overpower — I still love miso broth as well, don't get... Continue Reading →

Udon Noodles with Kombu and Taiwanese Bok Choy

I've always had a huge fondness for noodles and for simple food, so udon has quickly become one of my favourite meals to slap together when I forget to prepare something in advance. The kombu dashi broth gives the dish a comforting warmth and a gorgeous umami flavour. I use dried kombu for this recipe,... Continue Reading →

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