How to Make Homemade Saimin (No MSG)

saimin noodles

🥗Healthier: whole wheat noodles

💰Cheaper: ramen noodles

Whole wheat noodles add fiber, while ramen is more accessible.

char siu

🥗Healthier: grilled chicken

💰Cheaper: pork shoulder

Grilled chicken provides leaner protein, while pork shoulder is budget-friendly.

kamaboko

🥗Healthier: tofu

💰Cheaper: fish cake

Tofu is a plant-based alternative, while fish cake is a more affordable option.

spam

🥗Healthier: turkey bacon

💰Cheaper: bacon

Turkey bacon is lower in fat, while regular bacon is often cheaper.

Chop up the green onions.

Slice the kamaboko or fish cake.

Use ham for the meat, or substitute with char siew or spam.

Cut pieces of nori or seaweed.

Prep the egg, either scrambled or boiled based on preference.

Over medium heat, boil 8 cups of water.

Add in 2 pieces of kombu.

Add in 1 cup of dried shrimp.

Add in 1 cup of bonito flakes.

Add in 1/4 cup of dried shiitake mushrooms.

Add in 2 teaspoons of salt.

Let the mixture simmer for 10 minutes.

Turn off the heat and add in 1/4 cup of shoyu, stir briefly, and set aside to steep for 30 minutes to 2 hours.

Boil a pot of water over medium heat and add in the noodles, cooking until al dente or according to package instructions.

Drain the water from the noodles and set aside.

After the broth has steeped, strain it through a fine strainer.

Press down on the solids to squeeze out any remaining liquids and discard the solids.

In a bowl, add in the noodles and broth.

Top it off with the ham, kamaboko, and egg.

Garnish with green onions.

Serve hot and enjoy.

Cooking Techniques

Spice Level:

Allergens