Saimin: The Best Broth, Noodles, and Toppings to Try
This saimin recipe is truly an authentic and soul-warming dish perfect for reminiscing about Hawaii.
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What is Saimin?
Saimin is a uniquely Hawaii-local special noodle soup that traces its roots back to the plantation era where Chinese, Japanese, and Filipino culinary influences blended together. A little from each culture’s cuisine created saimin!
I remember eating saimin during the cold season. My dad would boil the noodles, use the SNS broth, and cut up the toppings to go with it. It was a wonderful dish I loved in my childhood days.
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Where can you find Saimin?
It can be found all over Hawai‘i, from old-school diners to fast-food spots and even high-end restaurants. Here are some of the best places to get a bowl:
- Sam Sato’s (Wailuku, Maui) – Famous for their dry noodles, but their saimin is also top-notch.
- Palace Saimin (Honolulu, Oʻahu) – Old-school vibes with a rich broth and classic toppings.
- McDonald’s Hawaii – Offers a simple, no-frills saimin with green onions and Spam.
- Zippy’s – A go-to spot for locals craving quick, tasty saimin.
- Most Hawaiian grocery stores (like Foodland, Times, and Don Quijote) sell fresh or instant saimin packs if you want to make it at home.
- Sun Noodle makes some of the best fresh saimin noodles and distributes them to stores in Hawaii and the mainland.
What are the ingredients for Saimin?
Ingredients can vary slightly depending on personal preference, but a classic Hawaiian-style bowl includes:
- Noodles
- Konbu (dried kelp)
- Bonito flakes
- Dried shiitake mushrooms
- Ginger
- Salt
- Shoyu (soy sauce)
- Spam
- Charsiu
- Soft wonton
- Kamaboko
- Eggs
- Green Onions
Suggested ingredients
Or if you prefer to make a quick version, SNS sells its dashi powder. Sun Noodle is also the OG when it comes to the tried and true saimin noodles:
How do you make Saimin?
Here is how to make a simple and onolicious saimin at home:
1. Make the Dashi
- Bring the water to almost a simmer over medium heat in a medium pot. Add in the konbu then lower the heat and let the konbu soak in the water for 30 minutes. Remove the konbu.
- Turn up the heat to bring the water to a boil. Add bonito flakes, dried shiitake mushrooms, ginger, salt, and shoyu. Let it simmer for 10 minutes to develop the flavor.
- Strain the broth through a sieve or coffee filter and set the dashi broth aside.
2. Prepare the Noodles
- Bring a separate pot of water to a boil. Add noodles and cook according to the package instructions (usually 1-2 minutes for fresh noodles).
- Drain and rinse the noodles briefly under warm water to remove excess starch.
3. Cook the Toppings
- Spam or Char Siu: Slice and pan-fry Spam until crispy, or slice pre-cooked char siu.
- Egg: Soft-boil, scramble, or fry an egg to your preference.
- Green Onions & Kamaboko: Slice thinly for garnish.
4. Assemble
- Divide the cooked noodles into serving bowls.
- Pour the hot broth over the noodles.
- Top with Spam/char siu, kamaboko, green onions, egg, and nori (if using).
- Serve hot and enjoy!
Would you like some variations, like a spicy or creamy version? 😊
Are there similar recipes?
If you are looking for more noodle recipes, try out these recipes:
Tips & FAQs
How is saimin different from ramen?
Saimin has a lighter, clearer broth (often made from dashi or shrimp stock) and softer, thinner noodles, whereas ramen has a richer, more complex broth (like miso or tonkotsu) and firmer, wavy noodles.
Where did saimin originate?
It was created in Hawaii during the plantation era when Chinese, Japanese, and Filipino workers combined their noodle-making traditions to create this uniquely local dish.
What are the main ingredients in saimin?
It consists of wheat noodles, dashi-based broth (or chicken/shrimp broth), soy sauce, and salt, with toppings like Spam, char siu, kamaboko, green onions, and egg.
Can I use ramen noodles?
You can, but traditionally the noodles are softer and thinner than ramen noodles. If you substitute, go for fresh or thin wheat-based noodles rather than instant ramen.
Can I store the broth?
Yes! You can store the broth in an airtight container in the fridge for up to 3-4 days. Or you can freeze the broth in the freezer for up to 3 months. To reheat, thaw in the fridge overnight or heat directly on the stovetop.
Recipe Video:
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Classic Saimin
Ingredients
- 1 package noodles
Broth:
- 8 Cups Water
- 2 pieces of konbu dried kelp
- 1 cup bonito flakes
- ¼ cup dried shiitake mushrooms
- 2 inch ginger
- 2 tsp salt
- ¼ cup shoyu soy sauce
Toppings:
- Spam
- Kamaboko
- Soft wonton (wonton)
- Char siu
- Eggs
- Green onions
- Nori (seaweed)
Instructions
Make the Dashi:
- Bring the water to almost a simmer over medium heat in a medium pot. Add in the konbu then lower the heat and let the konbu soak in the water for 30 minutes. Remove the konbu.
- Turn up the heat to bring the water to a boil. Add in bonito flakes, dried shiitake mushrooms, ginger, salt, and shoyu. Simmer for 10 minutes to develop the flavor.
- Strain the broth through a fine sieve or coffee filter and set the dashi broth aside.
Prepare the Noodles:
- Bring a separate pot of water to a boil. Add saimin noodles and cook according to the package instructions (usually 1-2 minutes for fresh noodles).
- Drain and rinse the noodles briefly under warm water to remove excess starch.
Cook the Toppings:
- Spam or Char Siu: Slice and pan-fry Spam until crispy, or slice pre-cooked char siu.
- Egg: Soft-boil, scramble, or fry an egg to your preference.
- Green Onions & Kamaboko: Slice thinly for garnish.
Assemble:
- Divide the cooked noodles into serving bowls.
- Pour the hot broth over the noodles.
- Top with Spam/char siu, kamaboko, green onions, egg, and nori (if using).
- Serve hot and enjoy your homemade Hawaiian-style saimin!
