Non-VegetarianHawaii Local cuisine Soups

Saimin

Name: Saimin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Hawaii Local
Ingredients: 8 oz Saimin noodles; 6 cups Chicken stock; 0.25 cup Soy sauce; 1 tbsp Mirin; 4 oz Kamaboko; 4 oz Char siu pork; 3 Green onion; 2 Egg

A light, homey noodle soup in a soy-dashi broth topped with green onion, kamaboko fish cake and slices of char siu pork.

🇺🇸United States· Hawaii

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 4
Difficulty: Easy
Calories: 340 kcal

Equipment

•Large pot

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 9
carbs: 42
protein: 20
calories: 340

Instructions

1
Heat the chicken stock in a large pot until it gently bubbles. Stir in the soy sauce and mirin.
2
Taste the broth and adjust the seasonings if needed. Keep the flavor light rather than overly salty.
3
Boil water in a separate pot. Cook the saimin noodles (Hawaiian egg noodles) according to package directions, about 2-3 minutes.
4
Drain the noodles thoroughly in a colander. Divide them evenly among four bowls.
5
Ladle the hot broth over the noodles in each bowl.
6
Top each bowl with sliced kamaboko (fish cake), char siu pork, and green onion.
7
Add half of a soft-boiled egg to each bowl if you like. Serve right away.

Chef's tips

Boil the noodles in a separate pot and add them right before serving. This keeps them from getting soggy in the hot broth.

Storage

Store broth and noodles separately; broth keeps 4 days refrigerated, cooked noodles keep 1-2 days.

Reheating

Reheat the broth to a simmer, then pour over freshly warmed noodles rather than reheating noodles in the broth.

Common mistakes to avoid

•Leaving the noodles in the hot soup too long before eating, which makes them bloated and soggy.
•Making the broth too heavy or rich. Saimin broth should taste light, clean, and delicate.
•Skipping the traditional toppings like fish cake and roast pork, which give saimin its classic look and flavor.