Easy Kine Saimin Hawaiian Ramen Food
EASY KINE SAIMIN (HAWAIIAN RAMEN)
Try these ono (or delicious) saimin noodles, a staple of any Hawaiian diet. My version is a simple, cheap, late-night snack, but don't be afraid to put all kinds of yummy things in your bowl!
Provided by Graam Liu
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Bring 3 cups of water to a boil in a pot; add eggs and boil until yolks are barely set, about 6 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Bring 2 cups of water to a boil in the same pot. Add noodles and dashi. Cook, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes.
- Divide soup and noodles between 2 bowls; add eggs, luncheon meat, and green onion.
Nutrition Facts : Calories 880.5 calories, Carbohydrate 111.5 g, Cholesterol 245.6 mg, Fat 29.7 g, Fiber 4.2 g, Protein 42.4 g, SaturatedFat 10 g, Sodium 2357.2 mg, Sugar 1.6 g
SAIMIN (HAWAIIAN NOODLES)
Inspired by Japanese ramen, Chinese mian, and Filipino pancit, saimin was developed during Hawaii's plantation era. Japanese pot stickers, called gyoza, as well as Chinese wonton, may be substituted for or added to the dish's noodles for special occasions.
Provided by Member 610488
Categories Clear Soup
Time 20m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Cook fresh noodles in a large pot of boiling water for 3 minutes. Cook dried noodles in a large pot of boiling water per package directions. Drain noodles and divide among four soup bowls. Gyoza can be divided 3 to a bowl.
- While noodles cook, heat dashi over medium heat until hot but not boiling. Pour dashi over noodles/gyoza in soup bowls.
- Garnish soup with fish cake, pork, spinach, and onions, dividing ingredients evenly among bowls. Serve with additional toppings, if desired.
Nutrition Facts : Calories 125.8, Fat 5.3, SaturatedFat 1.8, Cholesterol 47.6, Sodium 46.8, Carbohydrate 2.5, Fiber 0.9, Sugar 0.6, Protein 16.5
SAIMIN
Saimin is a popular Hawaiian dish that has vibes reminiscent of ramen, not surprising given the Japanese influence on food and culture in Hawaii. The quick, yet flavorful broth sets the stage for this comforting soup.
Provided by thymeforpineapple
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring water and salt to a boil in a large saucepan over medium-high heat. Reduce heat to medium-low, add soba noodles, stirring occasionally, until firm yet tender to the bite, 3 minutes. Drain and rinse until warm water. Set aside.
- Bring stock and ginger to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low, stir in luncheon meat, green onions, and soy sauce; cook, stirring once, until heated through, about 5 minutes.
- Meanwhile, fill a pot with 1 inch of water and bring to a boil. Add eggs; cover and let boil for 6 minutes. Remove eggs immediately to an ice bath to cool. Halve lengthwise.
- Divide soba noodles among 4 bowls; spoon broth and toppings over noodles. Top with soft-cooked eggs and serve immediately.
Nutrition Facts : Calories 364.6 calories, Carbohydrate 36.2 g, Cholesterol 216.1 mg, Fat 17.4 g, Fiber 0.5 g, Protein 19.3 g, SaturatedFat 6 g, Sodium 3570.3 mg, Sugar 1.4 g
HAWAIIAN SAIMIN SOUP
An inexpensive noodle and broth soup, saimin is the favorite local fast food of the Hawaiian islands (also considered the national dish of Hawaii). It is considered the supreme comfort food of the Islands, eaten at any time of day. You can find this soup at snack bars, coffee shops, and even on the McDonald's menu (in Hawaii only). Saimin is basically the same thing as ramen, a Japanese noodle soup. In Hawaii, you will get the real thing, fresh, thin white noodles in a clear broth with green onions, kamaboko (fish cakes), and sometimes ham or char siu (pork). Some people add chicken, eggs, shrimp, and whatever else is desired. The Saimin is eaten very hot with chopsticks or spoons, and the broth is then drunk from the bowl. Do not be afraid to slurp, as there is simply no quiet way to eat Saimin. The prep time really varies, depending on what toppings you choose. Enjoy!
Provided by Nif_H
Categories Hawaiian
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot over medium-high heat, add water and salt; bring to a boil. Add soba noodles and boil 4 to 6 minutes until al dente. Remove from heat, drain, and rinse under warm, running water.
- In a large pot over medium-high heat, add chicken broth and ginger; bring just to a boil. Reduce heat to low. Add soy sauce and your favorite toppings; simmer for 5 minutes longer or until toppings are cooked. Remove from heat.
- Place cooked soba noodles in a large soup bowl; spoon broth mixture (with toppings) over the top and serve.
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- Prep the toppings by slicing the green onions, kamaboko, meat, and nori. Fry the egg like an omelette and cut it into slices. Set it aside.
- To make the broth for the saimin, boil 8 cups of water. Add in the konbu, dried shrimp, bonito flakes, dried shiitake mushrooms, and salt. Let it simmer for 10 minutes. Turn off the heat and add in the shoyu. Stir it briefly and set it aside to steep for 30 minutes to 2 hours.
- Cook the noodles by boiling it in water until it is al dante or according to the package's instruction. Drain the water and set it aside.
- After the broth has steeped, strain the broth through a fine strainer. Press down on the solids to squeeze out any remaining liquids. Discard the solids. If there is leftover broth, it can be stored covered in the fridge for at least 2 days.
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