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

Ingredients Nutrition

  • 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)


  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).
Most Helpful

5 5

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.

4 5

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!