Spicy Oxtail Ramen

This is the first time I’ve created broth using a pressure cooker. Not going to lie, I’ve always found them a bit scary and avoided using mine. My pressure cooker has sat on a dusty shelf for long enough and I decided it was time to get over my fear. And it makes life so […]

Prawn Potstickers with Chilli Hodge Podge dip

Firstly, welcome to 2018! I’ve been quiet for a while on the recipe front, but I have lots planned for the coming year, so expect lots of updates and new recipes. I’m starting the year off with a recipe I have been cooking a lot over the past six months since I first discovered these […]

Spicy Lobster Ramen with chipotle soy sauce and chilli oil

I have exclaimed many times my love of Shoryu Ramen and upon hearing that they created a collaborative menu with Sakagura, a recently opened Japanese restaurant and sake cellar in London, I was intrigued to see a spicy lobster ramen on their menu. I knew I had to try to make my own. This was […]

Spicy Laoganma Ramen with Chilli Fried Pork

This dish came about from trying a spicy ramen last weekend in Sakura Japanese restaurant in Southsea (see my review for the restaurant here). The broth was really meaty and spicy, but not eye-wateringly so and it got me wondering what sort of chilli had been added to give it such a wonderful flavour without […]

Twice Cooked Chilli Fried Pork

I really wanted to do a ramen topping with pork based on one of my favourite Chinese dishes, twice cooked pork. This dish is so-called because you first boil and then fry the pork in a sauce, creating a crispy, tasty dish with a really oriental, umami flavour. You could add more vegetables to this […]

Fiery Kimchi Seafood Ramen

Fiery Kimchi Seafood Ramen This was a recipe inspired by the version of this dish that Shoryu have on their menu, as my husband had it at the Regent Street restaurant and insisted I had a go at making my own version. Kimchi is a Korean pickle made with a Chinese cabbage and has a […]

Winter Warming Chilli Chicken Ramen

The perfect way to use up Sunday roast chicken and veg, this has a warming kick of chilli from Korean gochujang paste. For something a bit different, I have used brussels sprouts as a topping. Cook the stock with the chicken bones for as long as possible, preferably a few hours or an hour or […]

Chilli Miso Ramen

A miso broth flavoured with fresh chilli and topped with a simple chicken topping, this is a more extreme version of the classic miso broth, with the chilli giving a clean heat. Depending on how hot you like your meals, you can add extra chilli or even add a few dried red chillis to the broth. The […]