Dish

Champon

Pork and seafood noodle soup

Champon is a hearty and filling dish that is perfect for lunch or dinner. The broth is made from pork bones, vegetables, and seafood, and is simmered for several hours to develop a rich and complex flavor. The noodles are thick and chewy, and the toppings add a nice crunch and texture to the dish. Champon is often served with fresh vegetables, such as cabbage and bean sprouts, and a side of spicy mustard.

Asian cuisine› East Asian cuisine› Japanese cuisine

Soup› Noodle Soup

Origins and history

Champon originated in the city of Nagasaki, which was a major port city during the Edo period (1603-1868). The dish was created by Chinese immigrants who settled in Nagasaki and adapted their traditional noodle dishes to local tastes. Champon became popular among the working class in Nagasaki, as it was a filling and affordable meal.

Dietary considerations

Champon is typically not suitable for vegetarians or vegans, as it contains pork and seafood. However, some versions may use vegetable broth instead of pork broth. The dish is also gluten-free, as it is made with wheat noodles.

Variations

There are many variations of Champon, depending on the region and the cook. Some versions may include additional seafood, such as squid or shrimp, to give the broth a deeper flavor. Some versions may also include additional toppings, such as sliced pork or kamaboko (fish cake).

Presentation and garnishing

Champon is typically served in a large bowl with the noodles and toppings arranged neatly on top. The broth is served on the side in a separate bowl. The dish is often garnished with sliced green onions and sesame seeds. Spicy mustard and soy sauce are also served on the side for added flavor.

Tips & Tricks

To make the broth more flavorful, simmer it for several hours and add additional spices and herbs. To make the noodles chewier, cook them for a few minutes longer than the package instructions. For a spicier version, add more mustard to the dish.

Side-dishes

Champon is often served with a side of spicy mustard, which adds a nice kick to the dish. It can also be served with a side of pickled vegetables or a bowl of rice.