Chanpon (Nagasaki — Pork, Seafood, Vegetable Noodle Soup)

Ingredients

• 150g pork shoulder, sliced thin (3mm)
• 200g shrimp (16/20 size), peeled and deveined
• 150g squid, cleaned, cut into rings and tentacles
• 1L chicken stock, high-grade
• 200g egg noodles (ramen-style or crispy chow mein noodles)
• 100g carrot, julienned
• 100g cabbage, sliced thin
• 80g onion, sliced thin
• 50g mushroom (shiitake or enoki), trimmed
• 40ml soy sauce, shoyu
• 15ml mirin, hon-mirin
• 20ml sake
• 30g miso, red or white
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 10g ginger, minced
• Scallion, sliced, for garnish
• Akane chilli, optional, for heat

Method

1. 1
   Bring chicken stock to a boil in a large pot; add soy sauce, mirin, and sake; reduce heat to a simmer.
2. 2
   Heat sesame oil in a small pan over medium heat; sauté garlic and ginger until fragrant (1 minute); stir in miso until fully dissolved, then whisk into the simmering stock.
3. 3
   Add carrot, onion, cabbage, and mushroom to the stock; simmer for 5 minutes until vegetables begin to soften.
4. 4
   Bring a separate pot of water to boil; cook egg noodles until al dente (6–8 minutes), drain, and divide among four bowls.
5. 5
   Increase broth heat to medium-high; add pork slices and simmer for 2 minutes; add shrimp and squid, simmering for an additional 2–3 minutes until shrimp are just cooked through (do not overcook).
6. 6
   Ladle the broth, vegetables, and seafood over the noodles in each bowl; garnish with sliced scallion and optional chilli; serve immediately.