Champon is a hearty noodle soup that originated in Nagasaki and has become popular throughout Japan. It features a rich broth made from pork and chicken bones, combined with stir-fried vegetables, pork, and seafood such as shrimp and squid. The soup is poured directly over special champon noodles, creating a flavorful and filling one-bowl meal.
Ingredients
- 200 g champon noodles (or fresh ramen noodles)
- 100 g pork belly, sliced
- 6–8 shrimp, peeled and deveined
- 50 g squid, sliced
- 1/4 cabbage, chopped
- 1/2 carrot, julienned
- 1/2 onion, sliced
- 2–3 shiitake mushrooms or wood ear mushrooms, sliced
- 1/2 cup bean sprouts
- 1 tbsp vegetable oil
- 500 ml chicken or pork broth
- 2 tbsp sake
- 1 tbsp soy sauce
- Salt and pepper, to taste
Instructions
- Heat oil in a wok or large pan and stir-fry pork until browned.
- Add shrimp, squid, and vegetables, cooking until softened.
- Pour in broth, sake, and soy sauce. Simmer for 5–7 minutes.
- Meanwhile, cook champon noodles according to package instructions.
- Place noodles in bowls and ladle the hot soup with ingredients over them.
- Adjust seasoning with salt and pepper before serving.
Tips
- For authentic flavor, use pork and chicken bone broth simmered for several hours.
- Add corn, fish cakes, or quail eggs for extra variety.
- Adjust soy sauce and salt depending on the richness of your broth.
Serving Ideas
- Serve with pickled ginger for a refreshing contrast.
- Pair with simple side dishes like gyoza or fried rice.
- Perfect for a warming, satisfying meal on cold days.
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