Nagasaki Champon is a regional dish of Nagasaki, Japan. Unlike typical Ramen, the noodles are traditionally cooked in the broth along with seafood and vegetables! The signature thick noodles of Nagasaki Champon are a great way to slurp up the delicious broth along with the delectable variety of colorful ingredients. For this recipe, we used our Nagasaki Champon. It’s absolutely delicious and heartwarming!
- 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 stem removed and thinly sliced) roots cut off and separated
- 2 Wood Ear Mushrooms rehydrated in water for about 15 min, cut off roots, and thinly slice
- ⅓ Kamaboko or Naruto (Fish Cake) sliced to about 2mm
- 1 tsp Vegetable Oil
- *Snow Peas and Squid 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 and wood ear 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.