Prep 10 mins
Cook 15 mins
We think that our version of Saimin Noodle Soup comes REALLY close to the tasty soup we sampled (many times) at Hamura's Saimin Stand on the Hawaiian Island of Kauai. This recipe includes the making of your own homemade Dashi stock. Kombu and Bonito flakes can be found at asian grocery stores and most health food stores. Hope you like it as much as we do!
- 4 cups water
- 4 inches kombu seaweed
- bonito dried fish flakes, 1 handfull
- 1 (3 1/2 ounce) package beech mushrooms (or Straw Mushrooms)
- 1 tablespoon butter
- soy sauce
- 1 (7 ounce) package saimin noodles (or ramen noodles without the spice packet)
- red hawaiian salt
- 1 -2 green onion, sliced fine
- Fill 4 qt saucepan with 4 cups water and add Kombu piece. Let soak for 20 minutes.
- Meanwhile, saute mushrooms in butter and a splash of soy sauce.
- Bring Kombu and water to a boil. Turn off heat and add handful of Bonito flakes. Let steep for 5 minutes, then strain. Return broth to pot, add sauteed mushrooms and keep warm on medium low.
- Bring 2nd pot of water to a boil to cook your noodles. Add noodles and follow cooking directions until al dente. Rinse noodles with hot water and add back into pot with broth (turn off heat under broth).
- Salt to taste. Add more soy sauce to taste.
- To serve: sprinkle sliced green onions over noodles and broth in bowl.