Saimin

Ingredients

• 1 piece kombu (dried kelp)
• 6 cups water
• 1 cup bonito flakes
• 2 dried shiitake mushrooms
• 2 tbsp soy sauce
• 1 tbsp mirin
• Pinch of white pepper
• 12 oz fresh saimin or ramen noodles
• 8 oz char siu pork or Spam, sliced
• 8 slices kamaboko (fish cake)
• 1 cup bean sprouts
• 2 scallions, sliced
• 1 sheet nori, cut into strips

Before you cook

• Soak the kombu in the water for 30 minutes in a large pot.
• Slice the char siu or Spam and the kamaboko.
• Slice the scallions and cut the nori into strips.
• Bring a separate pot of water to a boil for the noodles.

Steps

1. Bring the pot with the kombu and water to a bare simmer over medium heat.
2. Remove the kombu just before the water boils.
3. Add the bonito flakes and dried shiitake, then turn off the heat and let steep for 10 minutes.
4. Strain the dashi through a fine sieve into a clean pot.
5. Stir the soy sauce, mirin and white pepper into the strained dashi.
6. Warm the seasoned broth gently over low heat.
7. Cook the saimin noodles in the boiling water according to the package instructions.
8. Drain the noodles well and divide them among four bowls.
9. Ladle the hot broth over the noodles in each bowl.
10. Top each bowl with slices of char siu or Spam and kamaboko.
11. Scatter bean sprouts, scallions and nori strips over the top.
12. Serve immediately while the broth is hot.