Saimin
(sigh-min)
Aunty's Pantry: Mainland Supermarket Hacks
Weeknight saimin isn't a twelve-hour pork bone marathon; it is a clear, fast-boiling soup poured over frozen curly noodles and thick meat from a can of Spam. Achieve that authentic, ocean-tinged island taste in a mainland kitchen by slicing the meat thick and pouring the liquid hot. Simply fortify a high-quality chicken broth with instant dashi powder and dried shrimp.
Ingredients
- low-sodium chicken broth6 cup
- instant dashi powder2 tsp
- dried shrimp1/4 cup
- dried shiitake mushrooms4 med
- fresh ginger1 small
- garlic2 med clove
- soy sauce2 tbsp
- kosher salt1/2 tsp
- fresh saimin or refrigerated ramen noodles1 lb
- kamaboko4 oz
- SPAM or char siu4 oz
- eggs2 large
- green onions3 med
Method
- 01
Combine the chicken broth, dashi powder, dried shrimp, shiitake mushrooms, ginger, garlic, and soy sauce in a large pot.
Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to low, cover, and simmer gently for 20 minutes. Do not hard-boil the broth; a rolling boil will make the soup cloudy and bitter, destroying its delicate nature.
- 02
Turn off the heat and strain the aromatics from the broth.
Use a slotted spoon or a fine-mesh strainer to remove the ginger, garlic, mushrooms, and dried shrimp. Taste for seasoning, adding a splash more soy sauce or a pinch of salt if needed, then cover and keep piping hot on the lowest heat setting.
- 03
Fry the beaten eggs into a thin crepe and slice them into delicate ribbons.
Do this in a non-stick skillet over medium heat. In the same pan, lightly pan-fry the SPAM or char siu until the edges are nicely caramelized.
- 04
Boil the fresh noodles in a separate large pot of unsalted water according to package directions.
Never cook the noodles directly in the broth, or the excess surface starch will ruin the soup’s clarity. Cook for just 2 to 3 minutes until al dente, then drain and rinse briefly under warm water to stop the cooking.
- 05
Divide the cooked noodles among four deep soup bowls and ladle the piping hot broth over them.
Artfully arrange the sliced kamaboko, pan-fried SPAM, and egg ribbons over the noodles. Garnish generously with the chopped green onions and serve immediately.
Notes
The noodle matters.
If you can't find authentic Hawaiian saimin noodles in the refrigerated section of an Asian grocer, fresh Chinese egg noodles or fresh ramen noodles are the best mainland substitutes. Never use dry, deep-fried instant ramen packets.
The secret of dried shrimp.
Dried shrimp (sold as xia mi or ebi) is the defining flavor note that separates true saimin from generic ramen. It is non-negotiable for achieving that genuine homeland authenticity.
From Cook Hawaiian in America.