Champon is a lesser known, but just as delicious, variant of ramen that is particularly popular in Nagasaki. Made from a base of egg noodles and pork broth, it sounds not dissimilar to Hakata Ramen (also big in Nagasaki), but this time the noodles are cooked in the broth and topped with seafood and vegetables. A popular variation also includes lots of Korean spice for an added kick.
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 pour in your homemade broth, or if using the pack sachets add 300ml of water and the soup sachet. Stir 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 chilli pepper or oil if you like your noodles spicy!