I you love noodle soup, you may love this Hamura Saimin recipe. Hamura Saimin is a popular noodle soup dish that has become a staple in Hawaiian cuisine.
It was introduced to the islands by Chinese immigrants and has since been influenced by Japanese cooking techniques.
This fusion has created a unique dish with a delicate and flavorful broth, paired with an assortment of toppings that make it truly special.
How do I Make Hamura Saimin Soup Recipe
Hamura Saimin is more than just a recipe; it’s a taste of home and a reflection of Hawaiian culture.
I discovered this beloved dish at Hamura Saimin Stand in Kauai. The warm welcome from Mrs. Hamura, the rich history, and the aroma of simmering broth captivated me.
The bowl of saimin, with its flavorful blend of Chinese, Japanese, and Filipino influences, represented the multicultural tapestry of Hawaii.
Inspired by this experience, I now recreate Hamura Saimin at home, appreciating the power of food to unite and evoke cherished memories.
Ingredients of Hamura Saimin
- 1 package of fresh or dried saimin noodles
- 8 cups of chicken or vegetable broth
- 1 cup of sliced char siu (Chinese roasted pork)
- 1 cup of sliced kamaboko (fish cake)
- 1 cup of sliced green onions
- 4 large eggs
- 2 tablespoons of soy sauce
- Salt and pepper to taste
Step-by-Step Guide to Make Hamura Saimin
Making the Broth:
Pour the chicken or vegetable broth into a large pot and bring it to a gentle boil.
Add the soy sauce to the broth and season with salt and pepper to taste.
Reduce the heat to low and let the broth simmer for about 20 minutes to allow the flavors to meld together.
Preparing the Toppings:
While the broth simmers, prepare the toppings by slicing the char siu, kamaboko, and green onions into thin pieces.
Set aside a portion of the green onions for garnishing.
Assembling the Hamura Saimin:
Cook the saimin noodles according to the instructions on the package, ensuring they are cooked al dente.
Once the noodles are cooked, strain them and divide them equally into serving bowls.
Ladle the hot broth over the noodles, ensuring each bowl receives an ample amount.
Top the noodles and broth with the sliced char siu, kamaboko, and green onions.
In a separate pot, bring water to a boil and carefully add the eggs. Cook them for about 6 minutes for soft-boiled eggs.
Peel the eggs and slice them in half, placing them on top of the other toppings.
Finally, garnish each bowl with a sprinkle of reserved green onions.
Tips Perfect Hamura Saimin Noodle Soup
For added flavor, you can enhance the broth by adding ginger, garlic, and star anise during the simmering process.
If fresh saimin noodles are not available, you can substitute them with ramen or udon noodles.
Feel free to customize your toppings by adding other ingredients such as sliced bamboo shoots, bean sprouts, or even shrimp.
Hamura Saimin Recipe
Equipment
- large pot
- Mixing bowls
- Strainer
- Soup ladle
- Cooking utensils
Ingredients
- 1 package of fresh or dried saimin noodles
- 8 cups of chicken or vegetable broth
- 1 cup of sliced char siu Chinese roasted pork
- 1 cup of sliced kamaboko fish cake
- 1 cup of sliced green onions
- 4 large eggs
- 2 tablespoons of soy sauce
- Salt and pepper to taste
Instructions
- a. Making the Broth:
- Pour the chicken or vegetable broth into a large pot and bring it to a gentle boil.
- Add the soy sauce to the broth and season with salt and pepper to taste.
- Reduce the heat to low and let the broth simmer for about 20 minutes to allow the flavors to meld together.
- b. Preparing the Toppings:
- While the broth simmers, prepare the toppings by slicing the char siu, kamaboko, and green onions into thin pieces.
- Set aside a portion of the green onions for garnishing.
- c. Assembling the Hamura Saimin:
- Cook the saimin noodles according to the instructions on the package, ensuring they are cooked al dente.
- Once the noodles are cooked, strain them and divide them equally into serving bowls.
- Ladle the hot broth over the noodles, ensuring each bowl receives an ample amount.
- Top the noodles and broth with the sliced char siu, kamaboko, and green onions.
- In a separate pot, bring water to a boil and carefully add the eggs. Cook them for about 6 minutes for soft-boiled eggs.
- Peel the eggs and slice them in half, placing them on top of the other toppings.
- Finally, garnish each bowl with a sprinkle of reserved green onions.
- Tips and Tricks for Success:
- For added flavor, you can enhance the broth by adding ginger, garlic, and star anise during the simmering process.
- If fresh saimin noodles are not available, you can substitute with ramen or udon noodles.
- Feel free to customize your toppings by adding other ingredients such as sliced bamboo shoots, bean sprouts, or even shrimp.
