Saimin Soup Base recipe can be made for anyone’s taste. What makes Saimin is the broth and the noodles. Hawaiian Saimin Soup is a slurpy noodle soup. You will love the flavor of the broth in saimin soup. The saimin soup recipe in the cookbook called for noodles that my grocery store did not carry. I used Udon noodles instead.
Hawaiian Saimin Soup is a slurpy noodle soup. You will love the flavor of the broth in saimin soup. The saimin soup recipe in the cookbook called for noodles that my grocery store did not carry. I used Udon noodles instead. I decided to use the oriental flavor packet in place of the ginger for the saimin broth. The substitutions made a good choice.
What I love most about this saimin broth recipe is it can be made in 15 minutes. Using the substitute ingredients in my version of saimin soup base recipe helps with making this a quick and easy recipe.
This is because the base of saimin soup broth is dashi (a Japanese soup stock made from konbu/dried kelp and bonito flakes). Saimin noodles are made of wheat flour and eggs. Ramen noodles are made of wheat flour but do not include eggs. Saimin broth is generally a lot lighter than ramen broth. Samin noodles are softer/less chewy and not as curly.