‘Champon’ is a Japanese word that means ‘a mixture of various items’. ‘Champon’ Noodle Soup is often made with Pork, Seafood and a variety of Vegetables. Milk is often added to the soup. It is truely a mix of many different ingredients, and it is absolutely delicious. This recipe is for 1 serving. You can easily multiply the recipe.
1 serving Cooked Udon *Frozen type recommended
50g thinly sliced Pork *cut into bite-size pieces
100g Mixed Seafood (Prawns, Squid, Scallops, Fish, etc.) & ‘Surimi’ Products (Fish Balls, Chikuwa (Fish Sausage), Kamaboko (Fish Cake), etc.
*Note: Today I used Prawns, Squid, White Fish and Fish Balls
1/2 to 1 Cabbage Leaf
Additional Vegetables of your choice *Onion, Carrot, Shiitake, Black Fungus, Bean Sprouts, etc.
1 teaspoon Sesame Oil
1/2 teaspoon grated Ginger
1 small clove Garlic *grated
*Note: The soup is tasty without Ginger & Garlic if you don’t have them.
Rāyu (Chilli Oil) *optional
1 cup Chicken Stock *OR 1 cup Water & 1 teaspoon Asian Chicken Bouillon Powder
1 tablespoon Soy Sauce OR Oyster Sauce *Today I used 1/2 tablespoon of each
1/4 teaspoon Salt *alter the amount depending on the saltiness of the stock
1/4 cup Milk
- Prepare the ingredients. Cut into bite-size pieces. Seafood should be thawed if frozen.
- Heat Sesame Oil in a large saucepan over medium high heat, cook Pork, then add Seafood and other ingredients, Ginger and Garlic, and stir for a few minutes.
- Add Chicken Stock, bring to the boil, season with Soy Sauce (OR Oyster Sauce), Salt and White Pepper, add Milk and simmer for a few minutes.
- Meanwhile, heat Cooked Udon Noodles in boiling water in a saucepan. When hot, drain and place in a serving bowl. Cover with the mixture and the soup. Drizzle with Rāyu (Chilli Oil) and enjoy.