Easy Homemade SAIMIN Recipe | Hawaii's Noodle Soup | Eat And Be Eaten

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.

Marinate pork in charu marinade for 48 hours in the refrigerator.

Preheat oven to 350°F.

Line a pan with tin foil and place marinated pork on it, allowing excess marinade to drip off.

Roast pork in the oven for 30 minutes.

Prepare the dashi broth by placing dried kumu, sliced ginger, and dried shiitake mushrooms in cold water to steep.

Slowly bring the water to just before a boil, then remove the dried kumu to prevent sliminess.

Bring the stock to a boil, add dried shrimp, and boil for 60 seconds before turning off the heat and letting it steep for 10 minutes.

Strain the broth to leave a clear seafood stock.

After 30 minutes, take the pork out of the oven, flip it, and baste with charu marinade before returning it to the oven for another 30 minutes.

After 1 hour, take the pork out, baste again, flip it back to the original position, and baste once more before returning it to the oven for 20 minutes.

Mix honey into the marinade and baste the pork one last time before returning it to the oven for an additional 10 minutes.

Let the pork rest after roasting for a total of 90 minutes.

Hard boil eggs for 8 minutes, then cool and slice them lengthwise.

In a pot, combine charu, Chinese cabbage, and dashi broth, adding a bit of soy sauce.

Add fresh saimin noodles to the broth and cook for about 60 seconds, then let them sit in the warm broth for another minute.

Assemble the soup in a bowl with broth, noodles, sliced charu, kamaboko, hard-boiled egg, and green onions on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens