Saimin

Method5 steps

1. 1

   Step 1: Bring the 4 cups chicken broth to a boil. Add the 2 tsp dashi powder, 1 tbsp soy sauce and the smashed 1-inch ginger (1 knob) knob. Lower the heat and simmer for 15–30 minutes to infuse the ginger. Keep the finished broth hot while the noodles are cooked.

   Infuse saimin broth · 30 minUses 4 cups chicken broth · 2 tsp dashi powder · 1 tbsp soy sauce · 1 knob ginger, 1 inch long, smashed

2. 2

   Step 2: While the broth simmers, prepare the topping amounts you want: cut the fully cooked canned Spam into thin matchsticks, thinly slice the already fully cooked scrambled egg and ready-to-eat kamaboko, and chop the green onions. Keep the ready toppings refrigerated until the bowls are ready to assemble.

   Uses Fully cooked canned Spam, thinly sliced into matchsticks · Fully cooked scrambled egg, thinly sliced · Ready-to-eat cooked kamaboko fishcake, sliced · Green onions, chopped

3. 3

   Step 3: In a separate pot of fresh water, boil both individual saimin-noodle (2) bundles according to their package instructions for the actual fresh or frozen product. Cook until the noodles are tender and springy, drain, and divide them between two bowls.

   Uses 2 individual bundles saimin noodles, fresh or frozen · Fresh water for boiling the saimin noodles

4. 4

   Step 4: Pour the hot ginger-dashi chicken broth over the cooked noodles, dividing the complete broth batch between the two bowls. Divide the prepared Spam, cooked egg, kamaboko and green-onion toppings between the bowls to taste.

   Uses Hot ginger-dashi chicken broth · Drained saimin noodles in two bowls · Prepared ready-to-eat saimin toppings

5. 5

   Step 5: Serve both assembled saimin bowls immediately while the broth is hot. Serve with chopsticks and a spoon so the noodles, toppings and broth can be eaten together.

   Uses Two assembled hot saimin bowls