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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.

Posted By: Christine Souza
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Ingredients: Print   Add to cart
US Metric
  •  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

Cooking Process:

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.