Nagasaki Champon Ramen Recipe with Hakubaku Restaurant Fresh 
Ramen noodles or using our Tonkotsu Restaurant Fresh Ramen Kit.
Nagasaki Champon Ramen recipe although not specifically a type of ramen, Champon is a regional dish from Nagasaki made with thick egg noodles that’s very similar. The noodles are cooked directly in the soup, along with meat, vegetables, and seafood. Champon originated as a budget food for Chinese students studying in the Nagasaki area and fuses together Chinese and Japanese food cultures. If you are a seafood lover, this combination will have you swimming for joy.
Ingredients
- 1 Package Hakubaku Restaurant Fresh Tonkotsu Ramen kit
- 3 tbsp ramen soup stock
- 2 tbsp mirin
- 2 tbsp soy sauce
- 1 tbsp ginger paste
- 1 tsp tobanjan chili
- 2 tbsp oyster sauce
Toppings
- 2 Hakubaku noodle ramen packs
- 1/3lb pork – thinly sliced
2 large prawns (per person)
1/4lb squid – sliced
2 kamaboko slices (per person)
.25lb cabbage
.25lb beansprouts
1/4 carrot
2 spring onions
cooking oil
salt and pepper
chili pepper
chili oil
1 tsp tobanjan chili
1-2 tbsp kimchi sauce
corn
Instructions
- Start by preparing all of your ingredients. Wash your squid, cut into small rectangles and lightly slice on one side in a criss-cross pattern. Next cut your cabbage into thick slices, carrots into batons and finely chop your spring onion. Unwrap the kamaboko and thinly slice a few pieces per serving. Set aside while you warm your wok.
- If you’re making your own soup broth, mix soup base with 400ml water in a pan and bring to a gentle simmer. Add the rest of the ingredients, stir and set aside until later.
- In a wok heat a small amount of oil and cook the meat and seafood until almost done. Add the vegetables and kamaboko and stir making sure they are cooking evenly. Season with salt and pepper. Now add Tonkotsu broth, stirring well to ensure the stock is evenly dispersed.
- Finally, once the soup is at a gentle simmer, add the noodles, stir and leave to cook for 1.5 minutes. Your Champon is ready. Serve into two bowls and sprinkle a little of the remaining spring onion on top for garnish, adding additional chili pepper or oil if you like your noodles spicy.
From our pals @japancentre
