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vegetable champon

Vegetable Champon

  • Author: Caroline Phelps
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 bowls 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Japanese
  • Diet: Low Calorie


This vegetable champon recipe is a lighter version of Nagasaki champon, made with a mix of dashi and chicken broth, and topped with vegetables and crab sticks. 




  • 3 1/2 cups dashi broth
  • 1 chicken stock cube
  • 1 tablespoon sake
  • 2 tablespoon mirin
  • 2 tablespoons soy sauce
  • 1 teaspoon salt
  • 1 teaspoon sugar


  • 2 nests of dried egg noodles (about 60g per nest)


  • 6g wood ear mushrooms, dried
  • 150g cabbage (about 1 cup), chopped
  • 30g carrot (about 1/3 cup), sliced into thin sticks
  • 1/2 cup bean sprouts
  • 4 crab sticks (kamaboko)

Aroma Oil:

  • 1/4 cup vegetable or grapeseed oil
  • 30g scallions (about 1/3 cup), chopped


Scallion oil:

  1. To make the fragrant oil, add all the ingredients to and turn the heat to low. Let the ingredients simmer for about 5 minutes. The oil should be slightly bubbling, (small bubbles).
  2. Turn the heat off and place a small strainer over a bowl. Pour the oil through the strainer and discard the scallions and garlic. Set aside. 


  1. Rehydrate the wood ear mushrooms by soaking them in water for about 15 minutes. Drain and chop into thin strips. Set aside.
  2. Add the ingredients for the soup in a pot, and bring to a boil. 
  3. Stir and add the mushrooms, cabbage, and carrot. Boil for 2 minutes and turn the heat down to medium. Cook for another 3 minutes. 
  4. Meanwhile, cook the egg noodles according to the directions on the package and drain them. Divide the noodles among two bowls.
  5. Turn the heat off, divide the soup and vegetables among the two bowls and add the crab sticks.
  6. Pour a little aroma oil on top and serve.


Make ahead of time:

  • Mix all of the ingredients for the broth in a bowl and refrigerate until you are ready to start cooking.
  • Prep your vegetables and keep them in a storage container in the fridge, until you are ready to start cooking.
  • Make you aroma oil ahead of time and keep it in a jar, on the kitchen counter.


  • Serving Size: 1 bowl
  • Calories: 510
  • Sugar: 20.4g
  • Sodium: 2927mg
  • Fat: 30.5g
  • Saturated Fat: 3.3g
  • Unsaturated Fat: 19.8g
  • Trans Fat: 0g
  • Carbohydrates: 46.2g
  • Fiber: 3.6g
  • Protein: 11.7g
  • Cholesterol: 28.7mg

Keywords: Noodle soup, lunch

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