Entree: Japan – Kyushu – ちゃんぽん ➤ chanpon (Nagasaki-style hearty noodle soup with pork, seafood, and mixed vegetables in a rich bone broth)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 30 min

Additional 2 hrs 30 min

Total 3 hrs

Ingredients

- 1 lb (454 g) pork bones (for broth)
- 1 lb (454 g) chicken carcass pieces or backs (for broth)
- 12 cups (2.8 L) water (for stock)
- 2 tbsp (30 ml) vegetable oil or lard
- 6 oz (170 g) pork belly, thinly sliced (approx. 6 oz / 170 g)
- 8 large shrimp, peeled and deveined, approx. 8 oz (225 g)
- 1 small squid, cleaned and sliced into rings, approx. 6 oz (170 g)
- 14 oz (400 g) fresh champon noodles (or thick ramen noodles)
- 3 cups (180 g) napa cabbage, thinly sliced
- 2 cups (150 g) bean sprouts, rinsed
- 1 medium carrot, julienned, approx. 4 oz (115 g)
- 4 green onions, sliced (white and green separated)
- 2 cloves garlic, minced
- 1 tbsp (15 g) grated ginger
- 2 tbsp (30 ml) sake
- 2 tbsp (30 ml) light soy sauce
- 1 tsp (5 ml) sesame oil
- Salt, to taste
- White pepper, to taste
- Optional: 1 sheet dried kombu, 2 x 1" pieces (for added umami)

Instructions

1. Make the bone broth: rinse pork bones and chicken pieces. Place them in a large pot, cover with cold water, bring to a rolling boil for 10 minutes, then drain and rinse bones to remove impurities.
2. Return cleaned bones to the pot with 12 cups (2.8 L) fresh water (add kombu if using). Bring to a simmer, skimming foam, and simmer gently for 2 to 3 hours until milky and flavorful. Remove bones and strain broth; keep hot.
3. While broth simmers or in the last 30 minutes, prepare toppings: heat 2 tbsp (30 ml) vegetable oil or lard in a large skillet or wok over medium-high heat. Add the pork belly and sear until lightly browned.
4. Add garlic, grated ginger, and the white parts of the green onions; stir-fry 1 minute until fragrant. Add carrot, napa cabbage, and bean sprouts; toss and cook until vegetables begin to soften, about 2–3 minutes.
5. Push the vegetables and pork to the side, add shrimp and squid rings and quickly stir-fry until just opaque, about 1–2 minutes. Add sake, 1 tbsp (15 ml) soy sauce, and toss to combine. Remove and keep warm.
6. In a separate pot, blanch the champon noodles in boiling water according to package instructions (usually 1–2 minutes for fresh), then drain.
7. Finish the broth: bring strained bone broth back to a gentle simmer. Season with remaining 1 tbsp (15 ml) soy sauce, 1 tsp (5 ml) sesame oil, salt and white pepper to taste.
8. To serve, divide drained noodles among 4 deep bowls. Ladle hot broth over noodles, then top with the stir-fried pork, seafood, and vegetables. Garnish with green parts of green onions and an extra pinch of white pepper.
9. Serve immediately while hot. Leftover broth can be cooled and refrigerated for up to 2 days.