Champon
Champon belongs to Nagasaki, the port that stayed open to Chinese and Dutch traders for centuries. It was created there at the end of the 19th century by a Chinese restaurant owner who wanted a cheap, filling meal for Chinese students, and the city's Chinatown still serves it in huge bowls. Pork, squid, prawns, fishcake and a pile of cabbage are fried in one wok, then the stock goes in and the thick noodles cook right in the soup. Restaurants make the cloudy broth from long-boiled pork and chicken bones; at home a little milk gives the same mellow, creamy look. Chef's tip: fry everything over the highest heat in small batches; the slight scorch on the cabbage and pork is what flavours the soup.
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