Champonng Soup Recipe

Name: Champonng Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 ounce) packagefresh Chinese egg noodles; 60 g pork, thinly sliced; 60 g squid, thinly sliced; 8 small shrimp, peeled and deveined; 6 mussels, scrubbed; 5 dried black mushrooms; 12 onion, sliced; 12 carrot, cut in matchstick pieces; 14 Chinese cabbage, cut in 1 x 2 in. pieces; 2 green onions, cut in 2 in. pieces; 2 red chili peppers, seeded and sliced; 1 teaspoon ginger; 1 teaspoon garlic, minced; 2 tablespoons olive oil; 7 cups chicken broth; 2 tablespoons soy sauce; salt and pepper; ½ tablespoon red chili pepper flakes (opt. for spicy)

Servings: persons

1 (12 ounce) packagefresh Chinese egg noodles
60 g pork, thinly sliced
60 g squid, thinly sliced
8 small shrimp, peeled and deveined
6 mussels, scrubbed
5 dried black mushrooms
12 onion, sliced
12 carrot, cut in matchstick pieces
14 Chinese cabbage, cut in 1 x 2 in. pieces
2 green onions, cut in 2 in. pieces
2 red chili peppers, seeded and sliced
1 teaspoon ginger
1 teaspoon garlic, minced
2 tablespoons olive oil
7 cups chicken broth
2 tablespoons soy sauce
salt and pepper
½ tablespoon red chili pepper flakes (opt. for spicy)

1
Soak mushrooms in warm water 30 minute Drain.
2
Slice.
3
Set aside.
4
Bring mussels and water to boil in a pot.
5
Cover, reduce heat to low, and cook for 5 minute or until shells open.
6
Lift out mussels and set aside.
7
Do not throw away liquid.
8
Add it to chicken broth to make 7 cups total liquid.
9
In a large pot of boiling water, cook noodles al dente.
10
Drain well and set aside.
11
Add olive oil to a wok.
12
Add garlic and ginger and cook, about 5 seconds.
13
For spicier taste, add red chili flakes.
14
Add pork and stir fry, add shrimp, squid, mussels, and stir fry, add onions, carrots, red chili pepper, and green onions and stir-fry.
15
Add cabbage and chicken broth mixture and bring to a boil.
16
Reduce heat to med-low and let simmer.
17
Add soy sauce.
18
Add salt and pepper to taste.Place noodles in a large soup bowl.
19
Pour hot soup mixture over noodles and enjoy.

1321

kcal

Calories

Fat

Carbs

178

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (12 ounce) packagefresh Chinese egg noodles, 60 g pork, thinly sliced, 60 g squid, thinly sliced, 8 small shrimp, peeled and deveined, and more.

Yes, Champonng Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Champonng Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions