Prep 15 mins
Cook 5 mins
Inspired by Japanese ramen, Chinese mian, and Filipino pancit, saimin was developed during Hawaii's plantation era. Japanese pot stickers, called gyoza, as well as Chinese wonton, may be substituted for or added to the dish's noodles for special occasions.
- 1 lb fresh saimin noodles or 1 (8 ounce) packagedried japanese soba noodles
- 4 cups dashi (Japanese soup stock)
- 4 ounces kamaboko, thinly sliced (fish cake)
- 8 ounces chinese roasted pork, thinly sliced (char sui)
- 1 tablespoon fresh ginger, grated
- 2 cups fresh spinach, chopped
- 6 green onions, cleaned chopped
- soy sauce (optional)
- Spam, sliced (optional)
- linguica sausage, sliced (optional)
- nori, sheet (optional)
- baked ham slices (optional)
- carrot, sliced (optional)
- green cabbage, shredded (optional)
- bok choy, chopped (optional)
- mushroom, sliced (optional)
- fresh green peas (optional)
- scrambled egg (optional)
- fried egg (optional)
- green onions (optional) or scallion, sliced (optional)
- cooked baby shrimp, peeled deveined (optional)
- Cook fresh noodles in a large pot of boiling water for 3 minutes. Cook dried noodles in a large pot of boiling water per package directions. Drain noodles and divide among four soup bowls. Gyoza can be divided 3 to a bowl.
- While noodles cook, heat dashi over medium heat until hot but not boiling. Pour dashi over noodles/gyoza in soup bowls.
- Garnish soup with fish cake, pork, spinach, and onions, dividing ingredients evenly among bowls. Serve with additional toppings, if desired.