Butter Corn Nagasaki Champon

  • 2 servings
  • 30 mins
Nagasaki Champon (a regional dish of Nagasaki, Japan) topping with butter and corn with seafood and vegetables

Nagasaki Champon is a regional dish of Nagasaki, Japan. With our Nagasaki Champonchampon is easy to make! If you want a creamier, heartier dish, try adding butter and corn! The creamy butter and sweet corn adds depth to the flavor and reminds us of Sapporo miso ramen!

In this recipe

Nagasaki Champon

2 servings

Cook Time
30 mins





  • 2 servings Nagasaki Champon


  • 2 packets Nagasaki Champon Soup Base
  • 2 ½ cups Hot Water (1 ¼ cups per serving)


  • 150 g Pork thinly sliced and cut to bite-sizes
  • 6-8 Shrimp
  • ¼ Cabbage cut to bite-sizes
  • ½ Onion sliced to about 3mm
  • ½ Carrot chopped into 1cm-thick pieces
  • ½ pack Bean Sprouts washed
  • ½ Shimeji Mushrooms (or 2 Shiitake Mushrooms with stem removed and thinly sliced) roots cut off and separated
  • Kamaboko or Naruto (Fish Cake) sliced to about 2mm
  • 1 tsp Vegetable Oil
  • Corn
  • Butter
  • *Snow Peas, Squids, and Wood Ear Mushrooms are also great ingredients you can add!*


  • Prepare the noodles by following the instructions on the packaging.  
  • While the noodles are boiling, in a separate wok add vegetable oil and thoroughly cook pork. Add cabbage, onion, and carrots and stir fry. Once the carrots are cooked through, add shimeji mushrooms, and bean sprouts. 
  • Add 2 ½ cups (1 ¼ x 2) of water (prepared for the soup) and let it come to a boil, then add 2 soup seasoning packets. Lastly toss in shrimp and kamaboko and once they’re cooked the soup is ready!  
  • Once the noodles are ready, drain and put in serving bowl.   
  • Cover noodles with a generous amount of soup, and top with some corn and butter. Enjoy!

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