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Champon (ちゃんぽん) – Seafood Noodle Soup
More recipes: Japanese Recipes · Ramen Recipes · All Asian Recipes
Champon (ちゃんぽん) – Seafood Noodle Soup
Laura Chen
4
20 Minuten
30 Minuten
530
Japanese
Main course
Champon is a noodle soup from Nagasaki with seafood, pork belly and vegetables in chicken stock. You sear the meat and vegetables first, which gives the broth roasted flavors. One pot serves four.
Ingredients
- 200 g champon noodles or ramen noodles
- 150 g mixed seafood (e.g. shrimp, squid rings, mussels)
- 100 g pork belly, cut into thin slices
- 1 carrot, cut into strips
- 100 g napa cabbage, roughly chopped
- 5 shiitake mushrooms, sliced
- 1 small onion, sliced
- 2 scallions, cut into rings
- 1 liter chicken stock
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sesame oil
- Salt and pepper to taste
Instructions
- Bring water to a boil in a large pot and cook the noodles according to the package instructions. Drain and set aside.
- In another large pot, fry the pork belly over medium heat until it starts to crisp.
- Add the carrot, onion and shiitake and keep frying for about 5 minutes.
- Add the chicken stock, soy sauce and mirin and bring to a boil.
- Add the seafood, napa cabbage and scallions to the pot and cook for about 5-7 minutes, until the seafood is done.
- Add the cooked noodles and stir well. Season with salt, pepper and sesame oil.
- Serve the soup hot.
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More recipes: Japanese Recipes · Ramen Recipes · All Asian Recipes