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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4 from 2 votes

Old Hawaii Saimin

Homemade saimin, hawaii's version of ramen.

Course: Snack, Soup

Cuisine: Japanese

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

Author: Christine Souza

Materials

• 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.