Nagasaki Champon Ramen Recipe with Hakubaku Restaurant Fresh Ramen noodles or using our Tonkotsu Restaurant Fresh Ramen Kit and our Umami Chicken Shio flavor 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 floating with joy.
Our recipe uses our Umami Shio Chicken kit and our own dashi recipe [versus Tonkotsu pork broth], to keep the soup base light and flavorful.
Makes 2 servings
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
- 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 or large skillet.
- 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.
- 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.
- 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.
