Hawaiian Saimin Soup Food

SAIMIN

Steps:

• Make the broth. Bring the chicken broth to a boil, then add in the dashi powder, soy sauce, and ginger. Simmer the broth for 15-30 minutes.
• Boil the saimin noodles according to package instructions. Drain and divide between two bowls.
• Pour the broth over the noodles. Add the toppings.
• Eat hot and enjoy!

HAWAIIAN SAIMIN SOUP

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.

SAIMIN

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.

HAWAIIAN SAIMIN SOUP

Steps:

• Bring a large pot of water to a boil over high heat, add noodles and cook until tender but firm, about 3 minutes.
• Drain noodles and divide evenly between 4 large, deep soup bowls.
• While noodles cook, heat dashi over medium heat until simmering but not boiling, (stir in beaten eggs- optional).
• Evenly divide spinach between the bowls of noodles, then ladle about 1 cup dashi into each bowl.
• Garnish soup with slices of fish cake and pork.
• Scatter scallions on top and season with pepper.
• Serve with soy sauce.

SAIMIN NOODLE SOUP W/MUSHROOMS

Steps:

• Fill 4 qt saucepan with 4 cups water and add Kombu piece. Let soak for 20 minutes.
• Meanwhile, saute mushrooms in butter and a splash of soy sauce.
• Bring Kombu and water to a boil. Turn off heat and add handful of Bonito flakes. Let steep for 5 minutes, then strain. Return broth to pot, add sauteed mushrooms and keep warm on medium low.
• Bring 2nd pot of water to a boil to cook your noodles. Add noodles and follow cooking directions until al dente. Rinse noodles with hot water and add back into pot with broth (turn off heat under broth).
• Salt to taste. Add more soy sauce to taste.
• To serve: sprinkle sliced green onions over noodles and broth in bowl.

SAIMIN (HAWAIIAN NOODLES)

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.