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Homemade Saimin

Saimin are one of the classics of Hawaii. It is bursting with that "umami" flavor and just warms the soul. The concept of saimin is very simple: broth, noodles, and garnishing. 
Prep Time 8 mins
Cook Time 2 hrs 33 mins
Total Time 2 hrs 41 mins
Course Main Course, Soup
Cuisine Chinese, Hawaiian, Japanese
Servings 2


  • Pot


  • 1-2 packages ramen noodles


  • 2 pieces konbu (dried kelp)
  • 1 cup dried shrimp
  • 1 cup bonito flakes
  • 1/4 cup dried shiitake mushrooms
  • 2 tsp salt
  • 1/4 cup shoyu (soy sauce)


  • sliced ham
  • sliced eggs
  • shredded nori (roasted seaweed)
  • chopped green onions


  • 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!
Keyword broth, char siu, egg, fishcake, garnishing, green onions, ham, kamaboko, noodles, ramen, saimin