Vegetable-Packed Champon (Nagasaki Noodle Soup)
野菜たっぷりちゃんぽん(乳なし） · Champon
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Champon is a hearty noodle soup from Nagasaki: ramen-style noodles in a rich broth piled high with stir-fried pork and vegetables. In this preschool version, sweetened soy milk gives the soup its gentle, creamy body without any dairy. The vegetables are cut small and the noodles are snipped short so little ones can manage them with a spoon or short chopsticks, and boiling the noodles a little longer than the package says keeps them soft and easy to chew.
Added. Open the recipe helper (bottom right) → ☰ Menu → 🛒 Shopping list to see the ingredients for your family size.
Printing uses the number of adults and children set under Ingredients, so set those first.
Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 90 gfresh ramen noodlesFresh Chinese-style wheat noodles sold refrigerated in Japan for ramen and stir-fried noodles. Substitute: Dried ramen noodles (discard the seasoning packet) or thin spaghetti.
- 9 gcarrot
- 13.5 gonion
- 30 gcabbage
- 18 gbean sprouts
- 22.5 gthinly sliced pork (komagire)Small, thin offcuts of pork sold in Japan for quick stir-fries and simmered dishes. Substitute: Thinly sliced pork shoulder or loin cut into bite-size pieces.
- 8.3 gwhole kernel corn (canned or frozen)
- 187.5 gwater
Seasonings
- 2.3 gsesame oil
- 1.2 gchicken stock powder (Chinese-style)Japanese granulated chicken bone soup base used for Chinese-style soups and stir-fries. Substitute: Chicken bouillon granules or powder.
- 2.4 gsoy sauce
- 23.3 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- 0.3 gsalt
- to tastepepper
About the Japanese ingredients in this recipe
- fresh ramen noodles (生中華めん)
- Fresh Chinese-style wheat noodles sold refrigerated in Japan for ramen and stir-fried noodles. Substitute: Dried ramen noodles (discard the seasoning packet) or thin spaghetti.
- thinly sliced pork (komagire) (豚こま切れ肉)
- Small, thin offcuts of pork sold in Japan for quick stir-fries and simmered dishes. Substitute: Thinly sliced pork shoulder or loin cut into bite-size pieces.
- chicken stock powder (Chinese-style) (鶏ガラスープの素)
- Japanese granulated chicken bone soup base used for Chinese-style soups and stir-fries. Substitute: Chicken bouillon granules or powder.
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Directions
- 1
Cut the carrot into thin rectangular strips about 4 cm long and 2 mm thick. Halve the onion and slice it thinly so the slices are half the usual length. Cut the cabbage into 2 cm squares and the bean sprouts into 2 cm lengths. Cut the pork into 1 to 2 cm wide strips. Drain the corn.
- 2
Heat the sesame oil in a pot over medium heat and stir-fry the carrot and onion for about 2 minutes. Add the cabbage, bean sprouts, and pork and stir-fry for about 5 minutes.
- 3
Add the water and chicken stock powder and bring to a boil. Add the corn and simmer over low heat for about 8 minutes.
- 4
Add the soy sauce, soy milk, salt, and pepper, bring back to a brief boil, then turn off the heat.
- 5
Cut the noodles into shorter pieces by slicing a cross through them right through the bag. Boil them for about 2 minutes longer than the package directions say, then rinse in water. Drain, divide among bowls, and pour the soup over the top.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 321 kcal | 642 kcal | 321 kcal |
| Protein | 14.3 g | 28.5 g | 14.3 g |
| Fat | 6.5 g | 12.9 g | 6.5 g |
| Carbohydrates | 56.9 g | 113.7 g | 56.9 g |
| Fiber | 6.8 g | 13.5 g | 6.8 g |
| Salt equivalent | 1.5 g | 3 g | 1.5 g |
| Calcium | 48 mg | 96 mg | 48 mg |
| Iron | 1 mg | 2.1 mg | 1 mg |
| Potassium | 571.5 mg | 1143 mg | 571.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 321 kcal | 14.3 g | 6.5 g | 56.9 g | 6.8 g | 1.5 g | 48 mg | 1 mg | 571.5 mg |
| 1 adult serving | 642 kcal | 28.5 g | 12.9 g | 113.7 g | 13.5 g | 3 g | 96 mg | 2.1 mg | 1143 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
