Tampon
5 servings
40 minutes
Champon is a vibrant and rich Japanese noodle soup inspired by Nagasaki traditions. Its history dates back to the early 20th century when Chinese chefs adapted their recipes for Japanese cuisine, creating unique dishes with rich flavors. A characteristic feature of champon is the combination of tender homemade noodles and aromatic broth filled with seafood and vegetables. This soup has a harmony of sweet, spicy, and slightly tangy notes complemented by the depth of flavor from squid, shrimp, and mussels. Vegetables add freshness while garlic and chili pepper provide a pleasant spiciness. Champon is ideal as a hearty dish that offers warmth and satisfaction on cool days as well as a gastronomic delight for lovers of Asian cuisine seeking to try authentic Japanese flavors.
1
Noodles. Knead the dough by mixing all the ingredients. It should be firm. Roll out to a thickness of two millimeters and generously sprinkle with flour. Then fold several times horizontally or roll up for easier cutting. Cut into strips no wider than two millimeters.
- Wheat flour: 250 g
- Salt: 8 g
- Water: 450 ml
2
Place the obtained pieces in a bowl, sprinkle them with flour and shake slightly (or mix by hand) to prevent the noodles from sticking. Then send them to boiling unsalted water (800 ml) and cook on high heat for about three minutes. Drain the noodles in a colander and rinse with cold water.
- Wheat flour: 250 g
- Water: 450 ml
3
Soup. The process of making soup takes little time, so it's important to have all components and ingredients ready in advance. Cut the vegetables into uniform large slices about three centimeters long. Finely chop all the garlic. Cut the squid meat into narrow rings.
- Sweet pepper: 40 g
- Leek: 40 g
- Chinese cabbage: 130 g
- Carrot: 35 g
- Onion: 40 g
- Zucchini: 40 g
- Champignons: 40 g
- Squid: 70 g
- Garlic: 8 cloves
4
Place a large skillet with high sides over strong heat. Pour in oil. When it is sufficiently heated, add the squid rings and fry for no more than 10-15 seconds while stirring. Add garlic and cook for another 15 seconds, stirring constantly. Sprinkle in hot ground pepper and keep on the heat for about 10-15 seconds, then pour everything with water. Add salt and pepper to taste, bring to a boil and cook for about three minutes.
- Squid: 70 g
- Garlic: 8 cloves
- Ground chili pepper: 80 g
- Water: 450 ml
- Salt: 8 g
5
Add seafood (mussels and shrimp) and cook for another three to four minutes, stirring occasionally. Then add the prepared vegetables, bring to a boil again, and cook for about three more minutes. Pour the soup evenly over the noodles placed in the plates.
- Mussels: 50 g
- Shrimps: 50 g
- Sweet pepper: 40 g
- Leek: 40 g
- Chinese cabbage: 130 g
- Carrot: 35 g
- Onion: 40 g
- Zucchini: 40 g
- Champignons: 40 g