Old Hawaii Saimin Recipes

HAWAIIAN SAIMIN SOUP

Steps:

• In a large pot over medium-high heat, add water and salt; bring to a boil. Add soba noodles and boil 4 to 6 minutes until al dente. Remove from heat, drain, and rinse under warm, running water.
• In a large pot over medium-high heat, add chicken broth and ginger; bring just to a boil. Reduce heat to low. Add soy sauce and your favorite toppings; simmer for 5 minutes longer or until toppings are cooked. Remove from heat.
• Place cooked soba noodles in a large soup bowl; spoon broth mixture (with toppings) over the top and serve.

SAIMIN

Steps:

• Make the broth. Bring the chicken broth to a boil, then add in the dashi powder, soy sauce, and ginger. Simmer the broth for 15-30 minutes.
• Boil the saimin noodles according to package instructions. Drain and divide between two bowls.
• Pour the broth over the noodles. Add the toppings.
• Eat hot and enjoy!

EASY KINE SAIMIN (HAWAIIAN RAMEN)

Steps:

• Bring 3 cups of water to a boil in a pot; add eggs and boil until yolks are barely set, about 6 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Bring 2 cups of water to a boil in the same pot. Add noodles and dashi. Cook, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes.
• Divide soup and noodles between 2 bowls; add eggs, luncheon meat, and green onion.

SAIMIN (HAWAIIAN NOODLES)

Steps:

• Cook fresh noodles in a large pot of boiling water for 3 minutes. Cook dried noodles in a large pot of boiling water per package directions. Drain noodles and divide among four soup bowls. Gyoza can be divided 3 to a bowl.
• While noodles cook, heat dashi over medium heat until hot but not boiling. Pour dashi over noodles/gyoza in soup bowls.
• Garnish soup with fish cake, pork, spinach, and onions, dividing ingredients evenly among bowls. Serve with additional toppings, if desired.

SAIMIN

Steps:

• Bring water and salt to a boil in a large saucepan over medium-high heat. Reduce heat to medium-low, add soba noodles, stirring occasionally, until firm yet tender to the bite, 3 minutes. Drain and rinse until warm water. Set aside.
• Bring stock and ginger to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low, stir in luncheon meat, green onions, and soy sauce; cook, stirring once, until heated through, about 5 minutes.
• Meanwhile, fill a pot with 1 inch of water and bring to a boil. Add eggs; cover and let boil for 6 minutes. Remove eggs immediately to an ice bath to cool. Halve lengthwise.
• Divide soba noodles among 4 bowls; spoon broth and toppings over noodles. Top with soft-cooked eggs and serve immediately.