Saimin Food

SAIMIN

Saimin image

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

Ingredients

8 cups water
1 tablespoon kosher salt
½ (12 ounce) package dried soba noodles (Japanese buckwheat noodles)
1 (32 fluid ounce) container chicken stock
1 tablespoon grated fresh ginger
1 cup chopped fully cooked luncheon meat (such as SPAM(R))
½ cup chopped green onions
2 tablespoons soy sauce
4 large eggs

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

Hawaiian Saimin Soup image

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

Ingredients

16 cups water (4 quarts)
1 tablespoon salt
1 (8 ounce) package dried japanese soba noodles
4 cups chicken broth
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
Spam, sliced
baked ham slices
roast pork, slices
carrot, sliced
green cabbage, shredded
bok choy, chopped
mushroom, sliced
green peas
egg, Scrambled or fried
green onions or scallion, sliced
cooked small shrimp, peeled and deveined

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 (HAWAIIAN NOODLES)

Saimin (Hawaiian Noodles) image

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

Ingredients

1 lb fresh saimin noodles or 1 (8 ounce) package dried japanese soba noodles
4 cups dashi (Japanese soup stock)
4 ounces kamaboko, thinly sliced (fish cake)
8 ounces chinese roasted pork, thinly sliced (char sui)
1 tablespoon fresh ginger, grated
2 cups fresh spinach, chopped
6 green onions, cleaned chopped
soy sauce (optional)
Spam, sliced (optional)
linguica sausage, sliced (optional)
nori, sheet (optional)
baked ham slices (optional)
carrot, sliced (optional)
green cabbage, shredded (optional)
bok choy, chopped (optional)
mushroom, sliced (optional)
fresh green peas (optional)
scrambled egg (optional)
fried egg (optional)
green onions (optional) or scallion, sliced (optional)
cooked baby shrimp, peeled deveined (optional)

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

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