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Rate this recipe 4.1/5 (9 Votes)


  • 2 tablespoons sesame oil
  • 4 ounces thinly sliced pork (available at Asian markets), cut into bite-size pieces
  • 3 cloves garlic, peeled and thinly sliced
  • 4 ounces squid, cleaned and sliced into rings
  • 4 ounces scallops, cut into 1/2-inch-thick slices
  • 4 ounces small shrimp (51/60 size), peeled
  • 1 small carrot (about 3 ounces), peeled and sliced into 2-inch-long pieces
  • 1/2 onion (about 8 ounces), peeled and cut into 1/4-inch-thick slices
  • 4 ounces shiitake mushrooms, stems removed and sliced
  • 4 ounces cabbage, cut into bite-size pieces
  • 1/2 cup sake
  • 2 quarts ramen soup, hot
  • 1 tablespoon salt
  • 1 tablespoon soy sauce
  • 2 tablespoons mirin
  • 2 cups milk
  • 4 scallions, trimmed and sliced on an angle into 1-inch pieces
  • 4 packages (about 6 ounces each) fresh-frozen ramen noodles
  • 1 tablespoon ground sesame


Servings 4
Adapted from


Step 1

To prepare the champon soup, heat the sesame oil in a saucepan over high heat. Add the pork and garlic and cook, stirring constantly, for 30 seconds. Add the squid, scallops, and shrimp, and cook, stirring constantly, for 30 seconds more. Add the carrot and onion, and cook and stir for 1 minute. Add the shiitake mushrooms and napa cabbage, cooking and stirring for 1 minute. Add the sake and cook for 30 seconds. Add the ramen soup, salt, soy sauce, and mirin. Cook for 2 minutes. Add the milk and scallions. Cook for 1 minute. Turn off the heat.

To prepare the ramen, fill a large stockpot with water and place over high heat. Ready 4 large bowls on a work surface. When the water boils, add the noodles. Stir the noodles for about 10 seconds, so they separate and cook evenly. Cook for about 2 minutes, until the noodles are cooked through and toothsome.

Drain the noodles into a colander and divide them among the 4 bowls. Pour one-fourth of the champon soup into each bowl, over the ramen. Make sure the pork, seafood, and vegetables are divided evenly. Garnish with ground sesame and serve piping hot.


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