Hawaiian Saimin
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A traditional Hawaiian noodle soup made with a blend of homemade dashi and animal stock, served with a variety of toppings.
07:00:00 total
Serves 8
medium
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🌶️
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Ingredients
- water - 4 liters (for animal stock)
- chicken backs - 800 grams
- pork bones - 800 grams
- chicken feet - 400 grams
- green onions - watch the video to see (for animal stock)
- garlic - watch the video to see (for animal stock)
- ginger - 1 slice (1 slice for animal stock)
- water - 1 liter (for dashi)
- konbu - 15 grams
- shiitake mushrooms - 2-3 (2-3 recommended, 4 was too much)
- dried shrimp - 55 grams
- AP flour - 400 grams (for noodles)
- bread flour - 95 grams (for noodles)
- tapioca flour - 5 grams (for noodles)
- water - 175 grams (for noodles)
- kansui - 5 grams (80% sodium carbonate, 20% potassium carbonate, for noodles)
- sea salt - 10 grams (for noodles)
Instructions
- Prepare Animal Stock: Pre-boil chicken and pork bones (5 minutes for pork bones, 1 minute for chicken bones) to remove scum. Fill a large pot with 4 liters of water, add pre-boiled bones, green onions, garlic, and ginger. Simmer for 6 hours, skimming off scum. Strain and reserve the stock.
- Prepare Dashi: Combine 1 liter of water, konbu, shiitake mushrooms, and dried shrimp. Let steep for a few hours, then heat on low for 30 minutes. Remove konbu after 20 minutes. Strain and reserve the dashi.
- Make Noodles: Mix AP flour, bread flour, tapioca flour, water, kansui, and sea salt. Knead into a dough, rest, then roll out and cut into noodles. Cook in boiling water for 2 minutes.
- Assemble the Saimin: Combine equal parts of animal stock and dashi to make the soup base. Adjust the soup base with additional seasonings as desired. Serve hot over cooked noodles with your choice of toppings.
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