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.