Saimin
Thin wheat egg noodles in a light dashi-shoyu broth, topped with kamaboko fish cake, char siu, green onion, and a soft-boiled egg. Genuinely born in Hawaii's late-1800s and early-1900s plantation labor camps, where Japanese, Chinese, Filipino, and Portuguese immigrant workers pooled their separate culinary traditions into one shared dish that belongs to no single group's home cuisine, distinct from both ramen and Filipino pancit canton.
Meat
⚠ Contains: Egg, Fish, Gluten, Soy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 8 oz fresh saimin noodles, or thin fresh wheat egg noodles
- 4 cups dashi stock (kombu and bonito flakes)
- 2 tbsp soy sauce
- 1 tsp salt
- 4-6 slices kamaboko (fish cake), sliced
- 1/2 cup char siu pork, sliced (or Spam, sliced and pan-fried)
- 2 green onions, thinly sliced
- 2 soft-boiled eggs, halved
Steps
- Make the dashi by simmering kombu and bonito flakes in water, then straining.
- Season the dashi with soy sauce and salt, and keep warm.
- Bring a separate pot of water to a boil and cook the saimin noodles 2-3 minutes until just tender, then drain.
- Divide the noodles among bowls and ladle the hot broth over them.
- Top each bowl with sliced kamaboko, char siu or Spam, green onions, and half a soft-boiled egg.
- Serve immediately while the broth is hot.