Saimin Broth

• Total Time: 2 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 2 hrs

Ingredients:

Yield: 8 cups

• 1 cup dried shrimp
• 5 dried shiitake mushrooms
• 1 piece fresh ginger
• 1 sheet dried kelp (Konbu, about 4 inches in length)
• 2 quarts water
• 1 teaspoon hawaiian sea salt (you can use coarse salt or kosher salt, start out with less salt if using kosher)
• 1 teaspoon msg (Aji No Moto) (optional)

Directions:

1. Boil all ingredients except for salt and Aji No Moto (MSG).
2. Lower heat and simmer covered for 2 hours.
3. Add salt and Aji No Moto (MSG).
4. Strain broth if desired.
5. To serve add cooked saimin/ramen noodles and garnish as desired.
6. (Fish cake, green onions, roasted pork slices, sliced spam a local favorite, or anything else you would like).

Reviews

[Chef Lanibobonnie]

Even though I have not tried this recipe I can tell you that this is the way I was taught to prepare Saimin in 1959 when I was 10 and made it for the first time. Definately Hawaiian style and authentic. ps: Aji No Moto is "Accent", otherwise known as monosodium glutemate (msg). Which contrary to papular belief has an extreamly low incidence of dietary reaction. Actually less than Iodized salt.

[Aunt Cookie]

This made a good, flavorful broth that was nice with noodles. I left the mushrooms in when the broth was finished boiling, but pulled out the shrimp and ginger. Just a warning...when this is simmering the smell is pretty bad (sorry). Dried shrimp just has that certain "aroma." Other than that, I really liked this recipe. Thanks!