Prep the toppings by slicing the green onions, kamaboko, meat, and nori. Fry the egg like an omelette and cut it into slices. Set it aside.
To make the broth for the saimin, boil 8 cups of water. Add in the konbu, dried shrimp, bonito flakes, dried shiitake mushrooms, and salt. Let it simmer for 10 minutes. Turn off the heat and add in the shoyu. Stir it briefly and set it aside to steep for 30 minutes to 2 hours.
Cook the noodles by boiling it in water until it is al dante or according to the package's instruction. Drain the water and set it aside.
After the broth has steeped, strain the broth through a fine strainer. Press down on the solids to squeeze out any remaining liquids. Discard the solids. If there is leftover broth, it can be stored covered in the fridge for at least 2 days.
In a bowl, add in the noodles and broth. Top it off with the nori, ham, kamaboko, and eggs. Lastly, garnish it with green onions. Serve it hot and enjoy!