Given the Japanese influence on Hawaii’s cuisine and culture, it is not surprise that the popular Hawaiian dish called saimin includes ramen-like characteristics. The rich yet fast broth creates the ideal environment for this warming soup.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 8 cups water
- 1 tablespoon kosher salt
- ½ (12 ounce) package dried soba noodles (Japanese buckwheat noodles)
- 1 (32 fluid ounce) container chicken stock
- 1 tablespoon grated fresh ginger
- 1 cup chopped fully cooked luncheon meat (such as SPAM(R))
- ½ cup chopped green onions
- 2 tablespoons soy sauce
- 4 large eggs
Instructions
- Bring water and salt to a boil in a large saucepan over medium-high heat. Reduce heat to medium-low, add soba noodles, stirring occasionally, until firm yet tender to the bite, 3 minutes. Drain and rinse until warm water. Set aside.
- Bring stock and ginger to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low, stir in luncheon meat, green onions, and soy sauce; cook, stirring once, until heated through, about 5 minutes.
- Meanwhile, fill a pot with 1 inch of water and bring to a boil. Add eggs; cover and let boil for 6 minutes. Remove eggs immediately to an ice bath to cool. Halve lengthwise.
- Divide soba noodles among 4 bowls; spoon broth and toppings over noodles. Top with soft-cooked eggs and serve immediately.
- Additional toppings such as cabbage, seaweed, radishes, char siu, Chinese hot mustard, and many others can also be seen in saimin dishes on menus–feel free to customize yours!
Nutrition Facts
| Calories | 365 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 216 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 6 g |
| Sodium | 3570 mg |
| Sugars | 1 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |