Champon

Name: Champon
Ingredients: 2 servings Nagasaki Champon; 2 packets Nagasaki Champon Soup Base; 2 ½ cups Hot Water (1 ¼ cups per serving); 150 g Pork thinly sliced and cut to bite-sizes; 6-8 Shrimp; 1/2 lb Frozen Cut Squid; ¼ Cabbage cut to bite-sizes; ½ Onion sliced to about 3mm; ½ Carrot chopped into 1cm-thick pieces; ½ pack Bean Sprouts washed; 2 Shiitake Mushrooms (or Shimeji Mushrooms) stem removed and sliced; 2 Wood Ear Mushrooms rehydrated in water for about 15 min, cut off roots, and thinly slice; ⅓ Kamaboko (Fish Cake) sliced to about 2mm; ¼ cup Frozen Corn; 1 tsp Vegetable Oil; Salt & Pepper by preference

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Nagasaki Champon is a regional dish of Nagasaki. Unlike ramen, noodles are cooked in the broth along with seafood and veggies! Try with our Nagasaki Champon noo

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Ingredients

2 servings Nagasaki Champon
2 packets Nagasaki Champon Soup Base
2 ½ cups Hot Water (1 ¼ cups per serving)
150 g Pork thinly sliced and cut to bite-sizes
6-8 Shrimp
1/2 lb Frozen Cut Squid
¼ Cabbage cut to bite-sizes
½ Onion sliced to about 3mm
½ Carrot chopped into 1cm-thick pieces
½ pack Bean Sprouts washed
2 Shiitake Mushrooms (or Shimeji Mushrooms) stem removed and sliced
2 Wood Ear Mushrooms rehydrated in water for about 15 min, cut off roots, and thinly slice
⅓ Kamaboko (Fish Cake) sliced to about 2mm
¼ cup Frozen Corn
1 tsp Vegetable Oil
Salt & Pepper by preference