RCI-ND.004.0029.001
Saimin Soup
A traditional Hawaiian noodle soup.
Prep35 min
Cook45 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
- fresh saimin noodles or somen noodles or other fine white-flour noodles1 lb
- 4 cups
- bunch spinach1 unitchopped
- kamaboko4 ouncesthinly sliced (Japanese fish cake)
- char siu pork8 ouncesthinly sliced (Chinese roasted pork)
- scallions6 unittrimmed and chopped
- 1 unit
- 2 unit
- 1 unit
Method
1
Bring a large pot of water to a boil over high heat. Add the fresh saimin noodles or somen noodles and cook according to package directions, usually 3-4 minutes, until just tender. Drain in a colander and set aside.
2
Heat the dashi in a separate large pot over medium-high heat until steaming and nearly at a boil. Season with shoyu and soy sauce to taste, adjusting salt and flavor as needed.
3
If using beaten eggs, pour them slowly in a thin stream into the hot broth while stirring gently to create thin, delicate ribbons. Simmer for 1-2 minutes until set.
4
Add the chopped spinach to the hot broth and stir until wilted, about 1 minute. The residual heat will cook it through.
5
Divide the cooked noodles evenly among four serving bowls. Pour the hot broth with spinach and egg ribbons over the noodles.
6
Arrange the thinly sliced kamaboko and char siu pork neatly on top of each bowl. Garnish generously with chopped scallions.
7
Serve immediately while the broth is still hot, allowing diners to mix the noodles and toppings together.