Saimin (Hawaiian Noodle Soup)

Saimin is Hawaii's signature noodle soup, born from the islands' multicultural plantation communities. Chinese mein noodles swim in a delicate dashi-based broth influenced by Japanese, Chinese, Filipino, and Korean traditions. Every diner and saimin stand has its own version, but the soul of the dish is always the same: a clear, umami-deep broth and springy wheat noodles topped with char siu pork, kamaboko fish cake, and green onion.

Serves: 4

Ingredients

Broth

• 1.5 liters (6 cups) water
• 20g (¾ oz) dried kombu
• 20g (¾ oz) katsuobushi (dried bonito flakes)
• 2 dried shrimp (optional, for depth)
• 2 tbsp (30ml) soy sauce
• 1 tbsp (15ml) oyster sauce
• 1 tsp salt, or to taste

Toppings and noodles

• 400g (14 oz) fresh saimin or fresh ramen noodles
• 115g (4 oz) char siu pork, sliced thin
• 4 slices kamaboko (fish cake)
• 2 eggs, soft-boiled and halved
• 4 stalks green onion, sliced thin
• 2 sheets nori, cut into rectangles
• Shoyu (soy sauce) and hot mustard, to serve

Instructions

1. Combine water and kombu in a large pot. Bring slowly to just below a boil over medium heat, about 10 minutes. Remove kombu before it boils.
2. Bring to a gentle boil, add katsuobushi and dried shrimp. Simmer 5 minutes, then strain through a fine-mesh sieve, pressing gently. Return clear dashi broth to the pot.
3. Season broth with soy sauce, oyster sauce, and salt. Keep at a gentle simmer.
4. Cook noodles in a separate pot of boiling unsalted water 2–3 minutes until tender but springy. Drain and divide among four bowls.
5. Ladle hot broth over noodles. Arrange char siu, kamaboko, soft-boiled egg halves, and green onion on top. Tuck a piece of nori alongside.
6. Serve immediately with soy sauce and a small dab of hot mustard on the side.

Cook's Notes: Fresh saimin noodles from Asian grocery stores give the best texture. In a pinch, substitute fresh ramen or yakisoba noodles. McDonald's in Hawaii serves saimin on its menu — a true sign of how deeply it's embedded in island culture.