Champong Noodle
September 6th, 2005
The term Champong noodle refers to a popular recipe of Korean noodle in a rich spicy seafood broth containing mainly cabbage, and various sea foods like squids and shrimps. It presumably has its origin in Japan with influence from China. This entree is medium to high in spiciness.
In opening the dried soup solid packet, there was a nice aroma that was reminiscent of something familiar to me. My mom often use tiny dried salted shrimps in many of her recipe. This ingredient has a strong aroma and very savory flavor, being used more like a spice. In this case, the aroma came from the dried cuttlefish pieces. As prepared, the cuttlefish and shrimp powder gave the soup sauce its unique rich salty seafood flavor. The cuttlefish pieces remained chewy, which is normal. There was an effective display of colors and textures in the noodle soup from the various solid ingredients. This was surprisingly good.
Cooking Directions
- Bring to boil about 2 1/4 cups of water.
- Add noodles, contents of soup packets. Simmer 4 minutes and stir occasionally
- Remove from heat and serve.
Ingredients*
Net wt. 4.37 oz (124g)
Noodle
Wheat Flour, Palm Oil, Potato Starch, Modified Starch, Salt, Riboflavin.
Powder Soup Packet
Salt, Monosodium Glutamate, Glucose, Soysauce (Soybean, Salt), Cuttlefish Powder, Cabbage Extract Powder, Garlic, Shrimp Powder, Red Pepper, Caramel Color, Ginger.
Dried Solid Packet
Cuttlefish, Carrot, Chives, Seaweed.
Disclaimer*
Ingredients were copied from the product label, however you should not rely solely on this information in any manner.
Product of S. Korea by Nong Shim Corp.
The term Champong noodle refers to a popular recipe of Korean noodle in a rich spicy seafood broth containing mainly cabbage, and various sea foods like squids and shrimps. It presumably has its origin in Japan with influence from China. This entree is medium to high in spiciness.
In opening the dried soup solid packet, there was a nice aroma that was reminiscent of something familiar to me. My mom often use tiny dried salted shrimps in many of her recipe. This ingredient has a strong aroma and very savory flavor, being used more like a spice. In this case, the aroma came from the dried cuttlefish pieces. As prepared, the cuttlefish and shrimp powder gave the soup sauce its unique rich salty seafood flavor. The cuttlefish pieces remained chewy, which is normal. There was an effective display of colors and textures in the noodle soup from the various solid ingredients. This was surprisingly good.
- Bring to boil about 2 1/4 cups of water.
- Add noodles, contents of soup packets. Simmer 4 minutes and stir occasionally
- Remove from heat and serve.
Ingredients*
Net wt. 4.37 oz (124g)
Disclaimer*
December 1st, 2005 at 5:52 am
While this soup is good as is, it does need vegetable & tofu. The flavor as it was intended is great, this ramen is tasty! Aside from adding addtitional items to make it more satisfying, the taste is excellent!