Vegetable Champon
This vegetable champon recipe is a lighter version of Nagasaki champon, made with a mix of dashi and chicken broth, and topped with vegetables and crab sticks.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 1/2 cups dashi broth
- 1 chicken stock cube
- 1 tablespoon sake
- 2 tablespoon mirin
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 nests of dried egg noodles (about 60g per nest)
- 6g wood ear mushrooms, dried
- 150g cabbage (about 1 cup), chopped
- 30g carrot (about 1/3 cup), sliced into thin sticks
- ½ cup bean sprouts
- 4 crab sticks (kamaboko)
- ¼ cup vegetable or grapeseed oil
- 30g scallions (about 1/3 cup), chopped
Instructions
- 1
To make the fragrant oil, add all the ingredients to and turn the heat to low. Let the ingredients simmer for about 5 minutes. The oil should be slightly bubbling, (small bubbles).
- 2
Turn the heat off and place a small strainer over a bowl. Pour the oil through the strainer and discard the scallions and garlic. Set aside.
- 3
Rehydrate the wood ear mushrooms by soaking them in water for about 15 minutes. Drain and chop into thin strips. Set aside.
- 4
Add the ingredients for the soup in a pot, and bring to a boil.
- 5
Stir and add the mushrooms, cabbage, and carrot. Boil for 2 minutes and turn the heat down to medium. Cook for another 3 minutes.
- 6
Meanwhile, cook the egg noodles according to the directions on the package and drain them. Divide the noodles among two bowls.
- 7
Turn the heat off, divide the soup and vegetables among the two bowls and add the crab sticks.
- 8
Pour a little aroma oil on top and serve.