Baden Champon

Ingredients

Baden Champon incorporates the essence of Japanese Champon while adapting it to Baden cuisine. The original Japanese Champon typically uses ramen noodles, but in this Baden version, we substitute the noodles with spätzle, a traditional German pasta. Additionally, we enhance the flavor profile by incorporating Baden-specific ingredients such as white wine and local spices, giving the dish a unique twist. We alse have the original recipe for Champon, so you can check it out.

• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 200g (7 oz) mussels, cleaned and debearded 200g (7 oz) mussels, cleaned and debearded
• 200g (7 oz) squid, cleaned and sliced into rings 200g (7 oz) squid, cleaned and sliced into rings
• 1 small cabbage, thinly sliced 1 small cabbage, thinly sliced
• 2 carrots, julienned 2 carrots, julienned
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 500ml (2 cups) chicken stock 500ml (2 cups) chicken stock
• 250ml (1 cup) white wine 250ml (1 cup) white wine
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 300g (10.5 oz) spätzle (Baden-style pasta) 300g (10.5 oz) spätzle (Baden-style pasta)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 25g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and sliced onion, and sauté until fragrant.
2. 2.
   Add the shrimp, mussels, and squid to the pot, and cook until the seafood is lightly browned.
3. 3.
   Add the cabbage, carrots, and mushrooms to the pot, and stir-fry for a few minutes until the vegetables start to soften.
4. 4.
   Pour in the chicken stock and white wine, and bring the mixture to a simmer.
5. 5.
   Stir in the soy sauce, Worcestershire sauce, paprika, salt, and pepper. Allow the flavors to meld together for about 10 minutes.
6. 6.
   Meanwhile, cook the spätzle according to the package instructions until al dente. Drain and set aside.
7. 7.
   To serve, divide the cooked spätzle among serving bowls and ladle the Baden Champon over the top. Garnish with fresh herbs if desired.

Treat your ingredients with care...

• Shrimp — Make sure to devein and remove the shells before cooking to enhance the texture and flavor of the dish.
• Mussels — Clean the mussels thoroughly and discard any that do not close when tapped, as they may be spoiled.
• Squid — Slice the squid into rings for even cooking and tenderness.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the broth.
• Experiment with different types of seafood and vegetables based on your preferences and seasonal availability.
• To make the dish more filling, serve it with a side of crusty bread or a green salad.

Serving advice

Serve Baden Champon hot in individual bowls, garnished with fresh herbs such as parsley or chives. Accompany it with a slice of crusty bread to soak up the flavorful broth.

Presentation advice

To enhance the presentation, arrange the seafood and vegetables on top of the spätzle in an appealing manner. Drizzle a little extra broth over the top and sprinkle with fresh herbs for a pop of color.