You need to try this shrimp saimin recipe ASAP. Saimin is like the Hawaiian cousin that ramen never knew it had. It dates back to plantation days when various immigrants worked and cooked together, and saimin reflects the influence of all those cultures.
What Is Saimin?
We delved into saimin when we shared the classic local and Hawaiian food dishes you’ll encounter when traveling to Hawai’i.
However, as a refresher, saimin is a uniquely Hawaiian dish. Saimin has a broth reminiscent of Japanese dashi, uses saimin noodles (egg and wheat noodles reminiscent of Chinese chow mein), and is garnished with an assortment of toppings from Hawaiian, Portuguese, and Filipino cuisines, including lumpia, fried shrimp tempura, fish cake, and Portuguese sausage.
I first had saimin at the Hawaiian fast-food chain Zippy’s, and it was forgettable, to put it mildly. Fortunately, I’ve had better-tasting saimin at classic places like Hamura Saimin, Palace Saimin, and Shige’s Saimin.
Why You’ll Love This Recipe
However, my friends asked me to create modern, homemade, healthier versions for them. I poked through some cookbooks, spoke with locals, consulted my chef friends in the area, and experimented.
Here it is: a from-scratch saimin recipe that uses ingredients you can find in most grocery stores and requires just a bit of your time. The result is a healthier recipe for saimin that contains no MSG, significantly less sodium than the original, and is overall much better for you.
It is, however, missing some of my favorite condiments, such as char siu pork, wontons, and fish cake. Feel free to add them all if you have easy access to those ingredients.
Recipe Ingredients
Here are the ingredients you’ll need to make this saimin recipe:
For The Saimin Broth:
- Cold water: Used as the base to simmer the shrimp and extract flavor for the broth.
- Uncooked, unpeeled shrimp: Adds depth to the broth—both the meat and the shells contribute flavor, while the shrimp themselves are served in the final dish.
- Kosher salt: Seasons the shrimp and broth without overwhelming the more delicate seafood and umami notes.
- Kombu seaweed: Lends a briny, mineral-rich umami flavor typical of Japanese-style broths.
- Dried shiitake mushrooms: Adds an earthy, meaty flavor that rounds out the seafood base.
- Bonito flakes: Brings a smoky, savory depth that defines this style of dashi-like broth.
- Fresh ginger: Brightens the broth with a subtle spice and freshness.
- Low-sodium soy sauce: Enhances the umami and adds a salty, slightly sweet finish to the broth.
For The Noodles And Broccolini:
- Saimin, udon, or lo mein noodles: The heart of the dish—chewy and satisfying, perfect for soaking up the broth.
- Broccolini (or Chinese broccoli or broccoli rabe): This is not traditional so only add it if you’d like. It adds a touch of bitterness and a tender-crisp texture to balance the rich flavors.
For Serving:
- Baby spinach, Napa cabbage, or bok choy: A fresh leafy green that wilts in the hot broth and adds contrast.
- Fresh shiitake mushrooms: Thinly sliced for texture and a deep, umami bite in the finished bowl.
- Soft-boiled eggs: Rich and velvety, the eggs add protein and indulgence.
- Sweet onion: Adds a touch of crunch and sweetness to balance the broth’s saltiness.
- Green onions (scallions): For freshness and a pop of mild onion flavor.
- Chinese hot mustard (optional): Adds heat and zing if you like a spicy kick.
- Kamaboko (fish cake) (optional): A classic Hawai‘i-style garnish that’s both decorative and flavorful.
How To Make This Saimin Recipe
Here is how to make this saimin recipe:
Make The Saimin Broth
The best thing about this dish is the broth, so don’t skimp on it. You’ll make a broth of dried shrimp or shrimp shells (if you can’t find dried shrimp), seaweed, dried mushrooms, bonito flakes, and ginger. After this sits, you’ll flavor it with soy sauce for a take on dashi broth.
This step takes some time, but it can be prepared ahead of time.
Cook The Noodles and Serve
You’ll cook the noodles in boiling water, then serve the soup with noodles and all the garnishes
More Hawai’i Recipes
Do try this saimin recipe, but also? Make sure you give these delicious Hawai’i recipes a try:
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Shrimp and Vegetable Saimin Recipe
Equipment
Ingredients
For The Saimin Broth:
- 2 quarts cold water
- 1 pound uncooked, unpeeled shrimp (about 20)
- 2 teaspoons kosher salt
- 1 (4 inch) piece kombu seaweed
- 8 dried shiitake mushrooms
- 1 cup bonito flakes
- 1 (2-inch) piece fresh ginger thinly sliced
- 1/4 cup low-sodium soy sauce plus more for serving
For The Noodles And Broccolini:
- 1/2 pound saimin, udon, or lo mein noodles
- 1 bunch broccolini (or Chinese broccoli, or broccoli rabe), ends trimmed
For Serving:
- 4 handfuls baby spinach or Napa cabbage or bok choy, thinly sliced
- 4 shiitake mushrooms stems trimmed and caps thinly sliced
- 4 large soft-boiled eggs
- 1/2 sweet onion thinly sliced
- 4 green onions (aka scallions) ends trimmed and rest thinly sliced
- Chinese hot mustard for garnish (optional)
- Kamaboko thinly sliced for garnish (optional)
Instructions
- Make The Saimin Broth: Bring water to a simmer over medium heat. Meanwhile, peel the shrimp reserving the shrimp meat and shells separately. Add salt and shrimp meat to simmering water and cook until shrimp are just pink, about 2 to 3 minutes. Using a slotted spoon, remove shrimp, spread out on a plate and refrigerate until ready to use.
- Return liquid to stove over low heat, and add shrimp peelings (shells and tails), kombu, shiitake, bonito, and ginger. Cover and gently simmer until shrimp shells are pink, kombu has expanded in size, shiitake are rehydrated, and bonito are darker in color, about for 5 to 10 minutes. Remove from heat, add soy, and let the broth steep.Start tasting the broth after it has been steeping for 15 minutes — it should be salty enough that all the flavors are apparent but not so much that you taste the salt. The broth is done when it has a smoky note from the bonito, a slight ginger tone, and a good sea flavor but is not fishy. (I have let this mixture steep as little as 30 minutes and up to 2 1/2 hours.) Strain broth, discard solids, and store until ready to use. (Broth can be made up to 2 days ahead. Store covered in the refrigerator until ready to use.)
- Cook The Noodles: When ready to cook the noodles, bring a large pot of salted water to a boil. Meanwhile, fill a bowl halfway with ice water and set aside. Add broccolini and cook until bright green and knife tender, about 2 minutes. Use a slotted spoon to remove to the ice water bath and set aside.Add noodles and cook according to package instructions until tender. Drain and set aside. (Can be made up to 2 days ahead. Store covered in the refrigerator until ready to use.)
- Serve The Saimin: Heat the broth to a simmer over medium heat then divide noodles among four bowls. Top each bowl with a quarter of each broccolini, spinach, soft boiled egg, mushroom, Maui onion, green onion, and shrimp. Divide broth evenly among bowls and serve with soy sauce and hot mustard passed on the side.
