Recipe
Champon-Style Somen Soup
Serves：2 Servings
Ingredients
| HANDA Somen | 2 bundles(200g) |
|---|---|
| Water | 400ml |
| Frozen Seafood Mix | 150g |
| Milk | 100ml |
| Thinly Sliced Pork Belly | 80g |
| ACooking Sake | 2 tbsp |
| Cabbage | 80g |
| AOister Sauce | 1 tbsp |
| Carrot | 15g |
| ASoy Sauce | 2 tsp |
| Salt | a pinch |
| AFish Sauce | 1/2 tsp |
| Pepper | a pinch |
| Salt & Pepper | a pinch |
| Oil | 2 tsp |
Directions
- Cut the cabbage into bite-sized pieces and slice the carrot into 4 cm rounds.
- Cut the pork belly into 3 cm pieces and season with salt and pepper, rubbing it in.
- Heat 2 tsp of oil in a frying pan over medium heat. Add the pork belly (②) and cook until both sides are browned. Then, add vegetables (① ) and stir-fry together.
- Once the vegetables are coated in oil, add 400 ml of water and the seasoning (a). Stir to combine.Bring to a boil and simmer for about 3 minutes. Add the milk and adjust the flavor with salt and pepper.
- Boil the somen noodles in plenty of water for 4-5 minutes. Rinse well under cold water, rubbing gently to remove excess starch. Drain thoroughly.
- Add the cooked somen to the soup(④) and bring it to a gentle boil. Serve the soup into bowls and enjoy!
Tips
The oyster sauce and fish sauce enhance the umami of the seafood, creating a rich, flavorful broth! This hearty champon-style noodle soup, with smooth somen noodles, seafood, meat, and plenty of vegetables, is not only filling but packed with nutrition!
