Korean-inspired Saimin Noodle Soup

Ingredients

In this Korean-inspired adaptation of Saimin, we incorporate Korean flavors and ingredients to create a fusion dish. The original Hawaiian Saimin typically features a lighter broth and includes ingredients like fish cake and char siu pork. In this Korean version, we use a heartier broth with Korean chili paste (gochujang) and soy sauce, and include ingredients like bok choy, mushrooms, and bean sprouts for a Korean twist. We alse have the original recipe for Saimin, so you can check it out.

• 8 cups (1.9 liters) chicken stock 8 cups (1.9 liters) chicken stock
• 2 cups (470 ml) beef stock 2 cups (470 ml) beef stock
• 2 tablespoons Korean chili paste (gochujang) 2 tablespoons Korean chili paste (gochujang)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 4 green onions, sliced 4 green onions, sliced
• 8 ounces (225 grams) beef or chicken, thinly sliced 8 ounces (225 grams) beef or chicken, thinly sliced
• 8 ounces (225 grams) Saimin noodles or any thin egg noodles 8 ounces (225 grams) Saimin noodles or any thin egg noodles
• 2 cups (150 grams) bok choy, chopped 2 cups (150 grams) bok choy, chopped
• 1 cup (70 grams) mushrooms, sliced 1 cup (70 grams) mushrooms, sliced
• 1 cup (100 grams) bean sprouts 1 cup (100 grams) bean sprouts
• 1 tablespoon sesame seeds, for garnish 1 tablespoon sesame seeds, for garnish
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, combine the chicken stock, beef stock, Korean chili paste, soy sauce, garlic, ginger, and half of the sliced green onions. Bring the mixture to a boil over medium heat.
2. 2.
   Reduce the heat to low and let the broth simmer for 15 minutes to allow the flavors to meld together.
3. 3.
   While the broth is simmering, cook the Saimin noodles according to the package instructions. Drain and set aside.
4. 4.
   Add the sliced beef or chicken to the simmering broth and cook for 2-3 minutes until cooked through.
5. 5.
   Add the bok choy, mushrooms, and bean sprouts to the pot and cook for an additional 2-3 minutes until the vegetables are tender-crisp.
6. 6.
   Divide the cooked noodles among serving bowls. Ladle the hot broth with meat and vegetables over the noodles.
7. 7.
   Garnish each bowl with the remaining sliced green onions, sesame seeds, and fresh cilantro.
8. 8.
   Serve the Korean-inspired Saimin Noodle Soup hot and enjoy!

Treat your ingredients with care...

• Saimin noodles — Cook the noodles according to the package instructions, but slightly undercook them as they will continue to cook in the hot broth.
• Korean chili paste (gochujang) — Adjust the amount of gochujang according to your spice preference. Add more for a spicier soup or reduce the amount for a milder flavor.

Tips & Tricks

• For a vegetarian version, substitute the meat with tofu or tempeh and use vegetable stock instead of chicken and beef stock.
• Customize the toppings by adding kimchi, sliced jalapenos, or a soft-boiled egg.
• Adjust the spiciness by adding more or less Korean chili paste (gochujang) to suit your taste.
• Make a larger batch of the broth and freeze it for future use.
• Experiment with different types of mushrooms like shiitake or oyster mushrooms for added flavor.

Serving advice

Serve the Korean-inspired Saimin Noodle Soup hot in individual bowls. Provide chopsticks and spoons for easy eating. Accompany the soup with a side of kimchi or pickled vegetables for an extra burst of flavor.

Presentation advice

When serving the Korean-inspired Saimin Noodle Soup, make sure to arrange the ingredients beautifully in the bowl. Garnish with a sprinkle of sesame seeds and fresh cilantro on top for an appealing presentation. Serve the soup in colorful bowls to enhance the visual appeal.