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Saimin

Prep Time20 minutes
Cook Time50 minutes
Steeping time50 minutes
Total Time2 hours
Course: Main Course, Soup
Cuisine: Hawaiian
Servings: 6 servings

Equipment

  • Pressure Cooker

Ingredients

  • 1/2 rack pork ribs (about 3 pounds)
  • 1 chicken
  • 8 cups water
  • 1 sheet dried kelp
  • 1 cup dried shrimp
  • 8 dried shiitake mushrooms
  • 6 cloves garlic (smashed)
  • 1 leek (only the white part, sliced)
  • 1/2 ginger root (sliced)
  • 1 carrot (sliced)
  • 3 tbsp soy sauce
  • 1 tbsp fish stock powder (hondashi - can find it in any asian grocery stores)
  • a pinch white pepper
  • 6 packets ramen noodles (fresh ramen is preferred)
  • 3 stalks scallions (sliced)
  • fish cake or imitation crabs (sliced)

Instructions

  • Put the ribs, chicken, and water into the pressure cooker. Cook for 45 minutes on low pressure (I used an instant pot). Once done, release the pressure and take the meat out.
  • In large bowl, place dried kelp, dried shrimp, shiitake mushrooms, garlic, leek, carrot, and ginger. Pour the broth through a mesh strainer into the bowl.
  • Stir and let it steep for 50 minutes.
  • Pour the broth through a strainer into a large pot and turn on the heat to medium low. Keep warm.
  • In a separate pot, bring water to boil, add ramen noodles and cook till it's done (I used fresh ramen noodles, but normal packet noodles work fine, too!). Drain.
  • Add soy sauce, hondashi, and white pepper into the broth and stir.
  • Pour about 1½ to 2 cups of broth into a serving bowl, add the noodles, and garnish with scallions and fish cake! (I didn't have fish cake, so I used imitation crab legs)