Classic Saimin
Go big or go home! Extra chewy noodles piled high with hearty char siu, golden scrambled egg, savory Spam, and a generous helping of our rich broth.
Servings 4
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!