Saimin

4/1/2025

Prep Time: 30 minutes | Cook Time: 1 hour

Description

Saimin is a comforting, traditional Hawaiian soup with Japanese, Filipino, and Chinese origins. It has a densely flavored broth, chewy wheat noodles, and a host of savory toppings. This recipe is for a homemade, old-style saimin that stays true to its roots.

Ingredients

• 280 grams of dried wheat noodles
• 8 cups of water
• 1 liter of chicken or pork broth
• 20 grams of kombu (dried kelp)
• 5 grams of dried shiitake mushrooms
• 150 grams of barbecue pork or ham, sliced
• 2 stalks of green onions, chopped
• 2 hard boiled eggs, halved
• Salt and pepper to taste

Optional Ingredients

• Kamaboko (Fish Cake): Adds a subtly sweet flavor and unique texture that harmonizes exceptionally well with the salty broth.
• Nori (Dried Seaweed): Enhances the delicate umami flavors while contributing to the overall presentation.
• Menma (Bamboo Shoots): Gives a pleasant crunch and a slightly tart taste that balances the rich, savory elements of the soup.

Estimated Time

• Prep Time: 30 minutes
• Cook Time: 1 hour

Instructions

1. Begin by soaking the kombu and dried shiitake mushrooms in 3 cups of water for at least 30 minutes.
2. In a large pot, bring the chicken or pork broth and the remaining water to a boil.
3. Once boiling, reduce the heat and add the soaked kombu, mushrooms, and the soaking water into the pot.
4. Let the soup simmer for about an hour to allow the flavors to meld together.
5. Using a cooker or separate pot, prepare the wheat noodles as per the package instructions.
6. Strain the broth, removing the kombu and mushrooms, and return the clear broth to the pot.
7. Add salt and pepper to taste.
8. To serve, place noodles in a bowl, pour the hot broth over them, and then top with barbecue pork or ham, chopped green onions, hard boiled eggs, and any optional ingredient you like.

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