Saimin Broth
- Ready In:
- 2hrs 5mins
- Ingredients:
- 7
- Yields:
-
8 cups
ingredients
- 1 cup dried shrimp
- 5 dried shiitake mushrooms
- 1 piece fresh ginger
- 1 sheet dried kelp (Konbu, about 4 inches in length)
- 2 quarts water
- 1 teaspoon hawaiian sea salt (you can use coarse salt or kosher salt, start out with less salt if using kosher)
- 1 teaspoon msg (Aji No Moto) (optional)
directions
- Boil all ingredients except for salt and Aji No Moto (MSG).
- Lower heat and simmer covered for 2 hours.
- Add salt and Aji No Moto (MSG).
- Strain broth if desired.
- To serve add cooked saimin/ramen noodles and garnish as desired.
- (Fish cake, green onions, roasted pork slices, sliced spam a local favorite, or anything else you would like).
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Reviews
-
Even though I have not tried this recipe I can tell you that this is the way I was taught to prepare Saimin in 1959 when I was 10 and made it for the first time. Definately Hawaiian style and authentic. ps: Aji No Moto is "Accent", otherwise known as monosodium glutemate (msg). Which contrary to papular belief has an extreamly low incidence of dietary reaction. Actually less than Iodized salt. -
This made a good, flavorful broth that was nice with noodles. I left the mushrooms in when the broth was finished boiling, but pulled out the shrimp and ginger. Just a warning...when this is simmering the smell is pretty bad (sorry). Dried shrimp just has that certain "aroma." Other than that, I really liked this recipe. Thanks!
RECIPE SUBMITTED BY
Wenstar
Sierra Vista , 41
<p>I have two sons and a daughter. I also have a husband who I think is a big kid sometimes, and 3 cats. I grew up in Hawaii and am currently living in Arizona. We also lived in Mississippi, Alabama, Oklahoma, California, Virginia, Japan, and Belgium. I love to read, crochet, cook, and of course eat.</p>
