Saimin with Soba

  0.0 – 0 reviews  • Main Dish
This recipe is inspired by Hawaii-style saimin, a dashi-based noodle soup with a clear broth. Here, soba are swapped for the wheat and egg saimin noodles that give the soup its name.
Level: Intermediate
Total: 2 hr 15 min
Active: 45 min
Yield: 6 servings

Ingredients

  1. 6 scallions, cleaned but not trimmed
  2. One 1-ounce sheet kombu
  3. One 2-inch knob fresh ginger, peeled
  4. 2 cups dried shiitake mushrooms
  5. 1 cup bonito
  6. 1/2 cup dried shrimp
  7. 1 pound ham hocks
  8. 1 pound chicken feet
  9. Kosher salt
  10. One 8-ounce package soba noodles
  11. 1 cup thinly sliced napa cabbage
  12. 1/3 cup pickled ginger
  13. 2 scallions, thinly sliced
  14. 1/2 cup bean sprouts
  15. 1/2 cup julienned watermelon radish
  16. 1/2 cup thinly sliced nori
  17. Chile oil, for drizzling
  18. 3 hard-boiled eggs, cut in half

Instructions

  1. For the broth: Preheat a grill to medium-high heat.
  2. Grill the scallions until grill marks appear, 2 to 3 minutes per side. Set aside.
  3. Add the kombu, scallions, ginger, shiitake mushrooms, bonito, dried shrimp, ham hocks and chicken feet in the base of a large stovetop pressure cooker. Cover with 3 quarts water and add some salt. Lock on the lid, then place over high heat and bring to pressure. Pressure cook for 1 hour. Release the pressure carefully and open. Strain the broth and keep warm until ready to serve.
  4. Cook the soba noodles according to the package instructions, then shock in an ice bath.
  5. For the toppings: Add to each serving bowl: soba noodles, 1 cup dashi broth, cabbage, pickled ginger, scallions, bean sprouts, watermelon radish, nori, chile oil and egg half. Serve.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 699
Total Fat 25 g
Saturated Fat 7 g
Carbohydrates 72 g
Dietary Fiber 7 g
Sugar 3 g
Protein 55 g
Cholesterol 229 mg
Sodium 1154 mg

 

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