How To Make Saimin At Home! (Basic Hawaiian Saimin Recipe)

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.

Add 8 cups of water to a pot.

Add 1 big sheet of kombu, 1 cup of bonito flakes, 1 cup of dried shrimp, several dried shiitake mushrooms, and a handful of dried anchovies to the pot.

Bring the mixture to a boil, which will take about 10 to 15 minutes.

Once boiling, cut the heat and reduce to a simmer.

Add 1/4 cup of shoyu (soy sauce) to the pot and mix well.

Simmer the broth for about two hours.

After two hours, drain the broth into a separate bowl or pan, ensuring to smush the ingredients to extract as much flavor as possible.

Set the strained broth aside for later use when assembling the bowl.

Prepare the toppings: scrambled egg, fish cake, green onions, and seaweed.

Boil the saimin noodles according to package instructions.

Add the cooked noodles to the broth along with the aromatic oil made from pork lard and garlic.

Assemble the bowl with broth, noodles, and toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens