5 from 3 votes
Saimin (Hawaiian Noodle Soup)
Saimin is a popular noodle soup hailing from Hawaii. Although at first glance you might compare it to ramen, it’s really quite unique. This recipe uses simple shortcuts to create a flavorful and uncomplicated broth that really hits the spot!
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
servings
Calories:
448 kcal
Course:
Main Course, Soup
Cuisine:
Hawaiian
Ingredients
Saimin Broth:
- 6 cups chicken broth
- 4 dried shiitake mushrooms
- 4 cloves garlic peeled and crushed with the side of a knife
- 1 inch ginger sliced and crushed to release flavor, piece, fresh
- ¼ cup dried shrimp optional
- 2 tablespoons soy sauce or more as needed, preferably low-sodium
- 2 teaspoons instant dashi powder (such as HonDashi)
Noodles:
- 1 pound saimin noodles or 4 portions if individually packaged, or ramen, or chow mein noodles; fresh or frozen
Toppings (Choose Your Favorites):
- 2 to 4 egg soft-boiled or medium-boiled, peeled and halved OR cooked into an omelet and sliced
- 3 ½ ounces ham cut into matchsticks, or Spam
- 3 ½ ounces char siu sliced or cut into matchsticks, Chinese roast pork
- 2 ounces kamaboko sliced, fishcake
- ¼ cup scallions about 2 scallions, sliced
Instructions
- To make the broth, combine all of the ingredients in a medium pot and bring to a boil. Reduce the heat, cover and simmer for about 20 to 30 minutes to develop the flavors. Strain the broth, pressing firmly on the solids to release all the liquid, and keep hot until ready to serve.
- Meanwhile, bring a pot of water to a boil. Add the noodles and cook according to the package directions. Drain.
- Divide the noodles between four large, wide soup bowls. Ladle the broth over the noodles, dividing evenly between the four bowls (about 1 ¼ cups per bowl). Garnish with your favorite toppings and serve immediately.
Cup of Yum
Notes
- Noodles: Ideally use noodles specifically labeled saimin noodles, which are made with wheat and egg (I ordered mine online). If you can’t find those, other wheat noodles such as ramen or fresh chow mein noodles will work too.
- Instant Dashi Powder: I use Shimaya Awase dashi powder but Ajinomoto HonDashi is a popular option you can try as well.
- Dried Shrimp: This ingredient is optional, but adds more shrimp flavor (common in saimin) and generally more umami and salty flavors to the broth.
- Pork: Matchsticks of ham or spam are perfect for garnishing saimin. You can also use Chinese roast pork (char siu) sliced or cut into matchsticks, or a combination of ham or spam and char siu.
- Eggs: Either top each bowl with one or two halves of a peeled boiled egg (depending on preference), or with slices of egg omelet. If making an omelet, use two eggs to serve four people (half an egg per serving).
- Kamaboko: Kamaboko, or steamed fish cakes, are sliced and used for topping noodle soups such as saimin and ramen. You may not be able to find the kind used in Hawaii (uzumaki) depending on where you live, so you can swap for the other kind most often used in ramen (narutomaki) if you need to. Note that I ordered mine online as it was not locally available to me.
Nutrition Information
Calories
448kcal
(22%)
Carbohydrates
72g
(24%)
Protein
22g
(44%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Cholesterol
116mg
(39%)
Sodium
3078mg
(128%)
Potassium
244mg
(5%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 448
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 72g | 24% |
| Protein | 22g | 44% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 116mg | 39% |
| Sodium | 3078mg | 128% |
| Potassium | 244mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.