Japanese cuisine · Dough, Pasta & Rice

Champon

Noodle soup from Nagasaki with seafood, white cabbage and a milky, cloudy broth of soy milk and chicken stock.

Ingredients · for 4 servings

• 400 g ramen noodles
• 600 ml soy milk
• 800 ml chicken stock
• 300 g white cabbage
• 1 carrot
• 200 g shrimp
• 200 g squid rings
• 200 g chicken breast fillet
• 2 scallions
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• salt, pepper

Instructions

1. Cut the white cabbage into wide strips, the carrot into thin half-moons and the scallions into thin rings; slice the chicken fillet into thin strips.
2. Heat the sesame oil in a large pot and fry the chicken, shrimp and squid rings for 3–4 min. over high heat until everything is cooked through on the outside.
3. Add the cabbage and carrot and fry for a further 4 min. until the cabbage turns translucent and the first browned bits form at the bottom of the pot.
4. Deglaze with the chicken stock, bring to a boil and simmer uncovered for 8 min., then pour in the soy milk and keep the soup just below a simmer – it must not boil, or the soy milk will curdle.
5. Season with soy sauce, salt and pepper; meanwhile cook the ramen noodles according to the package instructions until al dente and drain.
6. Divide the noodles among four deep bowls, ladle the hot broth with its garnish over the top and serve sprinkled with scallion rings.