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.

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3.90 from 10 votes

Old Hawaii Saimin

Homemade saimin, hawaii's version of ramen.

Posted By: Christine Souza

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Course Snack, Soup

Cuisine Japanese

Ingredients

  

• 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 fresh saimin noodles
• 1/2 cup chopped green onions
• 1/4 lb. char siu,cut  into strips
• 8-12 slices kamaboko

Instructions

 

• 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.

Notes

Cooked bean sprouts or cabbage may be placed atop the noodles, if desired.

Keyword Christine Souza, Japanese, Local, Noodles, Hawaii, Saimin, Snack, Meal, Dried Shrimp

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