Nagasaki Champon Ramen Recipe

Ingredients

• 2 package Umami Chicken Shio Fresh Ramen kit
• 6 tbsp Dashi (See our easy how-to-make recipe for Dashi here>>)
• 1 packet Umami Shio soup
• 2 tbsp mirin
• 2 tbsp soy sauce
• 1 tbsp ginger paste
• 1 tsp tobanjan chili
• 2 tbsp oyster sauce
• 1/4 C whole milk (for dairy-free use Oat Milk)
  

  Toppings

• 1/3lb pork – thinly sliced
• 2 large prawns (per person)
• 1/4lb  squid – sliced
• 2 kamaboko slices (per person)
• 1/4 lb cabbage
• 2 spring onions
• 1/4 lb  beansprouts
• 1/4 carrot
• cooking oil
• salt and pepper
• corn

Instructions

1. 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.
2. Next cut your cabbage into thick slices, carrots into batons, and finely chop your spring onion.
3. Unwrap the kamaboko and thinly slice a few pieces per serving. Set aside while you warm your wok or large skillet.
4. Mix soup bases with 2.5 C water in a pan and bring to a gentle simmer. Add the rest of the ingredients, stir and set aside until later.
5. In a skillet or 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  Dashi/ Shio broth, stirring well to ensure the stock is evenly dispersed.
6. 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.