Saimin Recipe
Hawaiian · Main course · 50 min total
Saimin is a Hawaiian noodle soup with a rich dashi broth, featuring chewy wheat noodles, tender char siu, and a soft-boiled egg. This recipe brings the comforting flavors of the islands to your home kitchen.
20
min prep
min prep
30
min cook
min cook
4
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 8 oz dried saimin noodles or thin wheat noodles
- 4 cups dashi broth (or 4 cups water + 2 tsp dashi powder)
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sesame oil
- 4 slices char siu (Chinese BBQ pork), sliced
- 4 soft-boiled eggs, halved
- 2 green onions, thinly sliced
- 1/4 cup kamaboko (fish cake), sliced
- 1 sheet nori, torn into pieces
Instructions
- Bring a large pot of water to a boil. Cook saimin noodles according to package directions until al dente. Drain and rinse under cold water. Set aside.
- In a medium pot, combine dashi broth, soy sauce, mirin, and sesame oil. Bring to a simmer over medium heat.
- Divide cooked noodles among 4 bowls. Ladle hot broth over noodles.
- Top each bowl with char siu slices, soft-boiled egg halves, green onions, kamaboko slices, and nori pieces.
- Serve immediately, allowing diners to add additional soy sauce or chili oil if desired.
Tips
- For a vegetarian version, use kombu dashi and omit char siu; add tofu or mushrooms.
- Leftover broth can be stored in the fridge for up to 3 days; reheat before serving.
- If you can't find saimin noodles, substitute fresh ramen noodles or thin spaghetti.
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