Napa Cabbage Champon Soup
This is a Champon-style soup packed with napa cabbage and other ingredients that can be easily made just by stir-frying and simmering. The sweetness of the napa cabbage and the savory flavors of the pork and vegetables melt into the soup, while adding milk at the end gives it a mellow and deep richness.
Waiting for video to load...
AI structured this recipe from the creator’s video; details may contain errors. Check the source video and support its credited creator.
🍳 Cooking Flow
Cut the vegetables, fish cake (kamaboko), and pork, then season the pork with salt and pepper. → Stir-fry the pork in a pan, remove it, and steam the napa cabbage stalks and carrots with sake. → Return the pork to the pan, add water and seasonings, skim off any scum, cover, and simmer for 4 minutes. → Add the napa cabbage leaves, bean sprouts, fish cake, and corn, then simmer for 3 minutes. → Add the milk, heat until just before boiling, and turn off the heat.
Cooking Steps
Brief Cooking Order
Cut the vegetables, fish cake (kamaboko), and pork, then season the pork with salt and pepper. → Stir-fry the pork in a pan, remove it, and steam the napa cabbage stalks and carrots with sake. → Return the pork to the pan, add water and seasonings, skim off any scum, cover, and simmer for 4 minutes. → Add the napa cabbage leaves, bean sprouts, fish cake, and corn, then simmer for 3 minutes. → Add the milk, heat until just before boiling, and turn off the heat.
Introduction
This is a Champon-style soup packed with napa cabbage and other ingredients that can be easily made just by stir-frying and simmering. The sweetness of the napa cabbage and the savory flavors of the pork and vegetables melt into the soup, while adding milk at the end gives it a mellow and deep richness.
Step 1
Separate the napa cabbage stalks and leaves. Cut the stalks into approximately 3cm diagonal slices, cut the leaves into bite-sized pieces, wash thoroughly, and drain well.
Step 2
Peel the carrot and cut into strips. Slice the fish cake into thin pieces less than 5mm thick. Cut the pork belly into bite-sized pieces and lightly season with salt and pepper.
Step 3
Add sesame oil to a frying pan and heat over medium heat for about 30 seconds. Add the pork belly and stir-fry until loosened. When 80% cooked, remove from the pan.
Step 4
Add the carrots and napa cabbage stalks to the same pan, sprinkle with a little salt and pepper, and stir-fry briefly. Pour in the sake (1 tablespoon), cover, and steam-cook over medium-low heat for 3 minutes.
Step 5
Remove the lid and stir for about 30 seconds to evaporate the alcohol. Return the pork to the pan. Add the water (600ml), chicken bouillon powder (1.5 tablespoons), soy sauce (1 teaspoon), oyster sauce (1 teaspoon), and grated garlic (1/2 teaspoon), then bring to a boil over medium heat.
Ingredients List
Important Notes
💡 Cutting the napa cabbage stalks diagonally cuts through the fibers, allowing it to cook faster and letting the sweetness and umami dissolve into the soup.
💡 By stir-frying the pork first and removing it, you prevent the meat from becoming tough, ensuring a tender finish.
💡 Steaming the vegetables with sake before adding water and seasonings maximizes the sweetness and umami of the vegetables.
⚠️ After adding milk, avoid boiling it on high heat to prevent separation or skin formation; keep it on low heat and warm it until just before it boils. Unsweetened soy milk can be used instead of milk for a delicious result.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...