📝 About This Recipe
Saimin is Hawaii’s ultimate comfort food, a soulful noodle soup that reflects the islands' melting pot of Japanese, Chinese, and Filipino cultures. This recipe features a delicate, smoky broth made from scratch using shrimp and kombu, cradling chewy wheat noodles and classic island toppings. It is a nostalgic bowl of aloha that warms the heart and perfectly captures the unique fusion of Hawaiian plantation-era history.
🥗 Ingredients
The Signature Dashi Broth
- 8 cups Water (cold, filtered)
- 4 pieces Dried Shiitake Mushrooms
- 1 piece Kombu (Dried Kelp) (about 4x4 inches)
- 1/4 cup Dried Shrimp (Hibi) (essential for authentic local flavor)
- 2 tablespoons Soy Sauce (Shoyu) (Hawaiian brand preferred)
- 1 teaspoon Hawaiian Sea Salt (adjust to taste)
- 1 inch Ginger (peeled and smashed)
Noodles and Protein
- 20-24 ounces Fresh Saimin Noodles (substitute with fresh thin wavy egg noodles if unavailable)
- 1/2 pound Char Siu (Chinese BBQ Pork) (thinly sliced)
- 1 block Kamaboko (Fish Cake) (pink-skinned, thinly sliced into half-moons)
The Toppings
- 3-4 stalks Green Onions (finely sliced)
- 2 large Eggs (whisked and fried into a thin omelet, then sliced into ribbons)
- 1 sheet Nori (Seaweed) (cut into small strips)
- 2 heads Baby Bok Choy (blanched and halved)
👨🍳 Instructions
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1
Begin the broth by placing the cold water, kombu, dried shrimp, and dried shiitake mushrooms in a large stockpot. Let them soak for 20 minutes before turning on the heat.
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2
Bring the pot to a very gentle simmer over medium heat. Just before the water reaches a rolling boil, remove the kombu to prevent the broth from becoming bitter or slimy.
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3
Add the smashed ginger to the pot. Lower the heat and let the broth simmer gently for 30 minutes. The liquid should reduce slightly and become fragrant and golden.
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4
While the broth simmers, prepare the egg garnish. Lightly grease a non-stick skillet over medium-low heat. Pour in the whisked eggs to create a very thin crêpe. Cook for 1 minute, flip carefully, cook for 30 seconds, then remove, roll up, and slice into thin ribbons.
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5
Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids (or reserve the shiitakes to slice and use as a topping).
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6
Season the clear broth with the shoyu and Hawaiian salt. Keep the broth on a very low simmer so it stays piping hot for assembly.
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7
In a separate large pot, bring plain water to a boil for the noodles. Do not cook the noodles in the broth, as the starch will make the soup cloudy.
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8
Blanch the baby bok choy in the boiling water for 1 minute until vibrant green, then remove with tongs and set aside.
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9
Add the fresh saimin noodles to the boiling water. Cook according to package directions (usually 2-3 minutes) until 'al dente'. Drain immediately.
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10
Divide the cooked noodles into four deep bowls. Use chopsticks to lift and swirl the noodles so they sit neatly in the center.
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11
Ladle the hot, seasoned broth over the noodles until they are just submerged.
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12
Artfully arrange the char siu slices, kamaboko, egg ribbons, and bok choy on top of the noodles.
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13
Garnish generously with sliced green onions and a strip of nori. Serve immediately while steaming hot.
💡 Chef's Tips
For the most authentic flavor, use Hawaiian brand shoyu which is slightly sweeter and less salty than Japanese varieties. Never overcook the noodles; they should have a pleasant 'snap' or chewiness to them. If you can't find dried shrimp, you can substitute with a teaspoon of shrimp paste, though the flavor will be more pungent. Always rinse your fresh noodles in warm water before boiling to remove excess flour or cornstarch. Make the broth a day in advance to allow the flavors to deepen and mature in the refrigerator.
🍽️ Serving Suggestions
Serve with a side of hot mustard mixed with a little shoyu for dipping the char siu and noodles. Pair with a classic Hawaiian BBQ stick (beef or chicken skewers) for a full plantation-style meal. A side of Spam Musubi is the traditional and most popular accompaniment to a bowl of Saimin. Enjoy with a cold glass of plantation iced tea (pineapple juice and black tea mix). Finish the meal with a slice of chilled haupia (coconut pudding) for dessert.