How To Make Saimin - Hawaii's Ramen Noodle Soup

wheat noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles reduce carbs while maintaining texture.

char siu

🥗Healthier: grilled chicken

💰Cheaper: pork shoulder

Grilled chicken is leaner and pork shoulder is more economical.

kamaboko

🥗Healthier: tofu

💰Cheaper: fish sticks

Tofu provides a similar texture while being plant-based.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and liquid aminos are often cheaper.

Start by preparing the broth using a pressure cooker.

Add pork ribs and a whole chicken to the pressure cooker.

Cover with water and ensure the lid is secure, not venting.

Set to high and cook for 45 minutes after it starts to sputter.

Chop up kombu, dried shiitake mushrooms, dried shrimp, carrot, ginger, and the white part of a leek.

Pound garlic to open it up.

After 45 minutes, remove the chicken and strain the broth.

Add the chopped vegetables to the strained broth and steep for another 45 minutes.

Prepare the beef marinade using equal parts soy sauce and sugar, and add mirin, ginger, and smashed garlic.

Trim skirt steak into bite-sized pieces and marinate for at least 4 hours, or overnight.

Soak bamboo skewers in water to prevent burning.

After marinating, skewer the beef pieces and prepare to grill.

Heat a well-seasoned cast iron grill pan until raging hot.

Place skewers on the grill pan to get a nice char, cooking to medium-rare.

Flip skewers after a few minutes to caramelize the other side.

Garnish with chopped scallions.

Strain the steeped broth to remove vegetables and bring water to a boil for the noodles.

Prepare Chinese hot mustard by mixing with water to desired consistency.

Cook dry ramen noodles for 3 minutes.

Slice fishcake (kamaboko) for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens