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 |