Saimin (Saimin)
Overview
Saimin is Hawaii's own noodle soup, served everywhere from diners to fast-food counters. Soft wheat and egg noodles sit in a light, clear broth made from dashi and dried shrimp, topped with slices of pink and white kamaboko fish cake, char siu pork, spring onion, and often Spam, egg omelette strips or wonton. It is milder and simpler than Japanese ramen, and locals often eat it with a skewer of barbecue beef. It is a comforting, inexpensive meal loved across the islands.
Pictures
History
Saimin grew out of Hawaii's sugar plantation era in the late nineteenth and early twentieth centuries, when workers from China, Japan, the Philippines, Korea and Portugal shared food and ideas. It blends Chinese noodles with Japanese broth and toppings from several cuisines. It is often seen as a symbol of Hawaii's multicultural local food. Some local chains even serve it at sports grounds and fast-food counters.
Main ingredients
Wheat and egg noodles, dashi and shrimp broth, kamaboko fish cake, char siu pork, spring onion, egg. The soup is built on dashi broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Recipe outline serves 4 · ~45 min
Ingredients
- 400 g fresh saimin or thin egg noodles
- 1.2 l dashi with 2 tbsp dried shrimp
- kamaboko fish cake, sliced
- 150 g char siu pork, sliced
- spring onion
- egg omelette strips
Allergens: Contains: Gluten, Crustaceans, Eggs, Fish, Soya. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the dashi with dried shrimp for 15 minutes, strain and season with salt and a little soy sauce.
- Cook the noodles briefly and divide between bowls.
- Pour the hot broth over.
- Top with fish cake, pork, egg strips and spring onion.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.