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Loading...Saimin is Hawaii's beloved homegrown noodle soup, born from the islands' plantation-era melting pot of Japanese, Chinese, Filipino, and Portuguese kitchens. This classic version features thin wheat noodles swimming in a clear dashi-and-chicken broth, topped with char siu, pan-fried Spam, fish cake, and a soft-boiled egg. It is the ultimate island comfort bowl found at plate-lunch counters and family tables across the islands.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 580 kcalCalories
- 22 gFat
- 7 gSaturated Fat
- 62 gCarbs
- 3 gFiber
- 5 gSugar
- 28 gProtein
- 1480 mgSodium
- 620 mgPotassium
- 110 mgCalcium
- 4.5 mgIron
- 12 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the Broth
- 6 cups low-sodium chicken broth
- 2 cups water
- 1 packet (about 8 g) instant dashi granules
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1-inch piece fresh ginger, smashed
- 2 cloves garlic, smashed
- 1/2 tsp ground white pepper
For the Noodles
- 12 oz fresh or frozen saimin noodles (or thin wheat ramen)
- 1 tbsp neutral oil
- 1 tsp salt, for the noodle water
For the Toppings
- 6 oz char siu (Chinese BBQ pork), thinly sliced
- 1/2 can Spam, cut into 1/4-inch slices
- 4 slices fish cake (kamaboko), halved
- 2 large eggs
- 4 baby bok choy, halved lengthwise
- 1 cup fresh bean sprouts
- 4 green onions, thinly sliced on the bias
- 2 sheets nori, cut into thin strips
Directions
- Build the broth: in a large pot, combine chicken broth, water, dashi, soy sauce, fish sauce, smashed ginger, garlic, sesame oil, and white pepper. Bring to a gentle simmer over medium heat and cook 15 minutes to meld the flavors. Strain through a fine mesh sieve into a clean pot and keep hot over low heat.
- Pan-fry the Spam: heat a dry skillet over medium-high. Sear the Spam slices until golden and slightly crisp on both sides, about 2 minutes per side. Transfer to a plate lined with paper towels.
- Blanch the greens: bring a large pot of water to a rolling boil. Add the bok choy and blanch for 1 minute, then remove with tongs. Add the bean sprouts to the same water for 30 seconds, then drain into a sieve and rinse briefly with cool water.
- Cook the noodles: salt the same boiling water and cook the saimin noodles according to package directions, usually 2 to 3 minutes, until just tender with a slight bite. Drain and toss immediately with the neutral oil to keep the strands separate.
- Soft-boil the eggs: bring a small saucepan of water to a boil, carefully lower the eggs in with a spoon, and cook exactly 7 minutes for a jammy yolk. Transfer to an ice bath for 2 minutes, then peel and halve lengthwise.
- Divide the warm noodles evenly among 4 large deep bowls. Pour about 1 1/2 cups of the hot broth over each bowl, making sure the noodles are fully submerged.
- Arrange the toppings in neat sections over each bowl: 3 to 4 slices of char siu, the pan-fried Spam, fish cake halves, a few bok choy pieces, and one egg half. Tuck strips of nori along the edge.
- Scatter bean sprouts and sliced green onions over the top and serve immediately, with shichimi togarashi and extra soy sauce on the side for seasoning.
Cook’s Notes
- Fresh saimin noodles from an Asian market give the most authentic springy chew; thin dried ramen or even thin spaghetti will work in a pinch.
- Use leftover roasted pork shoulder or pan-seared pork belly if you do not want to make or hunt down char siu.
- The fish sauce is a small but signature Hawaiian-style touch that deepens the broth's umami without tasting fishy; do not skip it.
- For perfect jammy soft-boiled eggs, start with room-temperature eggs and chill them in ice water the moment the 7 minutes are up.
- Pan-frying the Spam until the edges crisp is non-negotiable for classic saimin; the caramelized surface cuts through the slippery noodles beautifully.
