Saimin

Saimin

Saimin is a noodle soup developed in Hawaii.
Type	Noodle soup
Place of origin	United States
Region or state	Hawaii
Serving temperature	Hot or warm (as 'fried saimin')
Main ingredients	Dashi, egg and wheat noodles, green onions, and kamaboko
Variations	fried saimin, saidon
Media: Saimin

Saimin is a noodle soup dish common in the contemporary cuisine of Hawaii. Traditionally consisting of soft wheat egg noodles served in a hot dashi garnished with diced green onions and a thin slice of kamaboko, modern versions of saimin include additional toppings such as char siu, sliced Spam, sliced egg, bok choy, mushrooms, or shredded nori. When Chinese dumplings are added to the noodle soup, it is seen on menus as the heartier wonton min. All saimin establishments have their own, often secret recipe for the soup base, but primarily use kombu and dried shrimp as major ingredients. Common table condiments mixed in the saimin broth are Chinese hot mustard and soy sauce, added in small quantities according to each individual's taste. Many local residents of Hawaii also enjoy barbecued teriyaki beef sticks (skewers) or American hamburgers as a side dish.

Saimin was developed during Hawaii's plantation era and is a testament to the history of cultural influences found in the Hawaiian Islands.^[1] It is a local comfort food eaten all year round at any time of day for breakfast, lunch, dinner, or as a late-night snack. Initially consumed by the working class, saimin can now be seen on the menus of Hawaii's restaurants from fast food chains to upscale five-star hotel restaurants. It is commonly eaten at sporting events as well, with concession stands offering the hot noodle soup alongside popcorn and nachos. Saimin is also available as a pre-cooked packaged food much like instant ramen.