← Nouns Cooking · Japanese

Ingredients

• 500 ml chicken stock
• 240 ml Dashi powder or stock
• 1 tbsp Sake
• 1 tbsp Soy sauce
• 1 tsp Sugar
• 60 ml whole milk
• ¼ tsp White pepper
• salt, to taste
• 60 g thinly sliced pork belly, cut into 3 cm pieces
• 6 raw prawns, peeled and deveined
• 60 g Squid, cut into strips
• 4 slices Kamaboko (Japanese fish cake)
• 4 g dried wood ear mushrooms, soaked 15 minutes and sliced
• ¼ Onion, sliced
• ½ Carrot, cut into thin strips
• 2 large green cabbage leaves, cut into bite-size pieces
• 8 Mangetout (snow peas)
• 100 g Bean sprouts
• 1 tbsp Toasted sesame oil
• 2 portions of champon or thick ramen noodles

Method

1. Warm the stock and dashi in a saucepan with the sake, soy sauce and sugar. Bring a separate pot of water to the boil for the noodles.
2. Heat the sesame oil in a wok or large frying pan over high heat. Stir-fry the pork for 1 minute until it starts to colour, then add the prawns and squid and stir-fry for 1–2 min until the prawns turn pink.
3. Add the onion, carrot, cabbage, wood ear and snow peas and toss for 2 min. Add the bean sprouts and kamaboko for the last 30 seconds so they stay crisp.
4. Pour the hot soup over the stir-fry, add the milk and bring back to a simmer for 1–2 min. Season with white pepper and salt; the broth should be rich, slightly creamy and well seasoned.
5. Meanwhile, cook the noodles according to the packet and drain well.
6. Divide the noodles between big bowls and ladle over the soup, piling the seafood and vegetables high on top.

Tips

• Use fresh ramen noodles if you cannot find champon noodles, which are thick and springy.
• Swap the seafood for tofu and mushrooms, and use vegetable stock and kombu dashi, for a vegetarian bowl.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Sudachi Recipes Pickled Plum