Saimin is a noodle soup dish common in the contemporary cuisine of Hawaii. It traditionally consists of soft wheat egg noodles served in a hot dashi broth, garnished with diced green onions and a thin slice of kamaboko. Modern versions add toppings such as char siu, sliced Spam, sliced egg, bok choy, mushrooms, or shredded nori, and when wontons are added the dish is served as wonton min. Each saimin establishment tends to keep its own recipe for the broth, most commonly built from kombu and dried shrimp.
Facts
Origin Period, From (Year) Origin Region Connections
In Cuisine
Uses Ingredient
In the Other Atlases
Sources
1. Wikipedia, Saimin
Infobox, region
Hawaii
entity description (course)
Saimin is a noodle soup dish common in the contemporary cuisine of Hawaii.
- Uses Ingredient: Scallion, Infobox main_ingredient field:, egg and wheat noodles, green onions, and
In Cuisine: Hawaiian Cuisine, lead paragraph
Saimin (from Cantonese Chinese: 細麵, sai³ min⁶, thin (wheat) noodles, or 細麵條湯 sai³ min⁶ tiu⁵ tong¹, vermicelli soup) is a noodle soup dish common in the contemporary cuisine of Hawaii.
View the Source2. Saimin (Wikipedia)
Quote
The first recorded use of the romanized word in Hawaii dates as far back as 1908, but was most likely spoken in the local dialect much earlier.
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