Old Hawaii Saimin
A favorite snack or light meal for all of us! Prior to the days of instant soup bases and frozen, ready -to-eat saimin, saimin was prepared this way.
My mom always made homemade saimin, usually on weekends. I always looked forward to our weekend lunches.
- 9 cups water
- 1/4 cup dried shrimp
- 1 piece (6 inches) dashi konbu
- 2-3 small pork bones
- Dash pepper
- 2 teaspoons Aloha shoyu
- 1-1/2 tsp. salt
- 2 packages (9.5 oz. size) fresh saimin noodles
- 1/2 cup chopped green onions
- 1/4 lb. char siu,cut into strips
- 8-12 slices kamaboko
Combine water, shrimp, konbu, bones, pepper, soy sauce and salt in large pot to prepare soup stock; bring to boil over high heat; lower heat and simmer 30 minutes; strain.
Cook noodles according to package directions. Pour into colander; drain and place noodles in soup bowls. Pour hot soup stock over noodles and garnish with green onions, char siu and kamaboko.
Note: Cooked bean sprouts or cabbage may be placed atop the noodles, if desired.