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A comforting Hawaiian noodle soup featuring a savory dashi broth, chewy noodles, and classic toppings like char siu pork and kamaboko. This local favorite is a true taste of the islands, perfect for any day.
For 4 servings
Prepare the Dashi Broth
Cook the Toppings
A comforting Hawaiian noodle soup featuring a savory dashi broth, chewy noodles, and classic toppings like char siu pork and kamaboko. This local favorite is a true taste of the islands, perfect for any day.
This hawaiian recipe takes 50 minutes to prepare and yields 4 servings. At 595.26 calories per serving with 29.32g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Noodles
Assemble and Serve
For a vegetarian version, make a kombu-shiitake dashi by soaking dried shiitake mushrooms with the kombu. Omit the pork and Spam, and use toppings like fried tofu, sautéed mushrooms, bok choy, and bean sprouts.
Add a teaspoon of chili oil or a dash of shichimi togarashi (Japanese seven-spice blend) to each bowl before serving for a spicy kick.
Add cooked shrimp, fish cake varieties, or even a few clams to the soup during the final assembly for a seafood-focused saimin.
With toppings like char siu pork, Spam, and egg, this dish provides a significant amount of protein, which is essential for muscle repair, growth, and overall body function.
The warm, savory dashi broth is not only comforting but also helps with hydration. The simple, soulful nature of this noodle soup can be a great mood-booster.
A typical serving of this Saimin recipe contains approximately 650-750 calories, depending on the exact brands of Spam and char siu used. The majority of calories come from the noodles and protein toppings.
Saimin can be part of a balanced diet. It provides protein from the toppings and carbohydrates for energy. However, it is typically high in sodium due to the soy sauce, Spam, and broth. To make it healthier, you can use low-sodium soy sauce and Spam, and add more vegetables.
The main differences are in the noodles and broth. Saimin noodles are typically softer, chewier, and made with more egg. The broth is a light, clear dashi (seaweed and bonito flake stock), whereas ramen broths are often richer and heavier, like pork-based tonkotsu or miso.
You can prepare the components ahead of time. The dashi broth can be made and stored in the fridge for up to 3 days. The toppings can also be cooked and stored separately. However, you should always cook the noodles fresh just before serving to prevent them from becoming soggy.
Store the broth separately from the noodles and toppings in airtight containers in the refrigerator for up to 2 days. To reheat, bring the broth to a simmer on the stove. You can briefly dip the cold noodles and toppings in the hot broth to warm them up, or pour the hot broth over them in a bowl.
Fresh saimin noodles are most common in Hawaii. Outside of the islands, you can find them in well-stocked Asian grocery stores, often in the refrigerated section near other fresh noodles. If unavailable, fresh ramen noodles are the closest substitute.
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