📝 About This Recipe
Born in the Meiji era in Nagasaki, Champon is a soul-warming noodle soup celebrated for its rich, milky broth and a mountain of stir-fried treasures. Unlike traditional ramen where noodles are boiled separately, Champon noodles are cooked directly in the soup, allowing them to soak up the savory essence of pork, seafood, and crisp vegetables. It is a harmonious, one-pot masterpiece that offers a sweet, oceanic depth and a satisfyingly chewy texture in every spoonful.
🥗 Ingredients
The Broth Base
- 500 ml Chicken stock (unsalted, high quality)
- 100 ml Unsweetened soy milk (provides the signature creamy color)
- 1 tablespoon Oyster sauce
- 1 teaspoon Soy sauce (usukuchi/light soy sauce preferred)
- 1 tablespoon Mirin
- to taste Salt and White Pepper (white pepper is essential for authentic flavor)
Proteins and Aromatics
- 100 g Pork belly (thinly sliced into bite-sized pieces)
- 6-8 pieces Shrimp (peeled and deveined)
- 100 g Squid (cut into rings or bite-sized pieces)
- 4 slices Kamaboko (Fish Cake) (pink-skinned variety, sliced thin)
- 1 clove Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
Vegetables and Noodles
- 2-3 large leaves Cabbage (roughly chopped into squares)
- 100 g Bean sprouts (washed and drained)
- 1/4 piece Carrot (cut into thin matchsticks)
- 2 pieces Wood ear mushrooms (rehydrated and sliced into strips)
- 2 portions Champon noodles (thick, alkaline wheat noodles; can substitute with thick ramen noodles)
- 1 tablespoon Vegetable oil (for stir-frying)
👨🍳 Instructions
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1
Prepare all vegetables and proteins. Ensure the pork, shrimp, and squid are patted dry to achieve a good sear. Mix the chicken stock, oyster sauce, soy sauce, and mirin in a jug and set aside.
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2
Heat 1 tablespoon of vegetable oil in a large wok or deep heavy-bottomed pot over medium-high heat.
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3
Add the pork belly slices. Sauté until the fat begins to render and the edges turn golden brown, about 2-3 minutes.
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4
Toss in the shrimp, squid, and kamaboko. Stir-fry quickly for 1 minute until the seafood is just opaque. Remove the seafood and pork from the pan and set aside to prevent overcooking.
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5
In the same pan (keep the flavored oil!), add the minced garlic and ginger. Sauté for 30 seconds until fragrant.
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6
Add the cabbage, carrots, and wood ear mushrooms. Stir-fry on high heat for 2 minutes until the vegetables are slightly softened but still retain a snap.
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7
Pour the prepared broth mixture into the wok with the vegetables. Bring the liquid to a rolling boil.
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8
Once boiling, add the soy milk. This creates the signature opaque, creamy appearance. Bring back to a gentle simmer (do not boil vigorously or the soy milk may curdle).
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9
Taste the broth and season with salt and a generous amount of white pepper.
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10
Add the champon noodles directly into the simmering broth. If using fresh noodles, they usually need 2-3 minutes. If using pre-cooked noodles, they just need to be heated through.
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11
Add the bean sprouts and return the cooked pork and seafood to the pot. Cook for 1 final minute until the sprouts are slightly wilted but crunchy.
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12
Divide the noodles into two deep bowls using tongs, then pour the rich broth and pile the mountain of seafood and vegetables on top.
💡 Chef's Tips
Don't skip the white pepper; it provides a specific floral heat that is distinct from black pepper and essential for Champon. If you can't find specific Champon noodles, use thick-cut 'Lomi' noodles or thick fresh Ramen noodles. To get the most authentic flavor, 'sear' the vegetables on very high heat to get a slight char (wok hei) before adding the liquid. For an even richer broth, you can mix a teaspoon of pork lard into the oil when frying the pork belly. Always add the soy milk at the end and keep the heat at a simmer to maintain a smooth, velvety texture.
🍽️ Serving Suggestions
Serve with a side of Gyoza (Japanese pan-fried dumplings) for a classic meal combo. A cold glass of Japanese lager or a crisp Pilsner cuts through the richness of the creamy broth perfectly. Offer a small dish of 'Raiyu' (chili oil) or extra white pepper on the side for those who like a kick. Pair with a light cucumber sunomono (vinegar salad) to provide a refreshing contrast to the savory soup. Finish the meal with a hot cup of Genmaicha (brown rice green tea).