Lunch · 40 min · hawaiian

Saimin

Hawaiian flavors, weeknight effort. Ramen noodles meets chicken broth in a 40-minute lunch worth keeping in rotation. The macros do the talking: 40g protein, 87g carbs, and 13g fat in every 633-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 12 oz Ramen noodles
• 8 cups Chicken broth
• 2 cups Dashi
• 1/4 cup Soy sauce
• 8 oz Char siu pork
• 4 oz Fish cake
• 4 Green onions
• 4 Soft eggs

Steps

1. Simmer the chicken broth with dashi and soy 15 minutes; saimin broth should be light and clean, never heavy.
2. Cook the noodles separately in unsalted water and drain — never in the broth, which turns it cloudy.
3. Divide noodles among deep bowls and ladle over the steaming broth.
4. Top with sliced char siu, fish cake, halved soft eggs, and green onions; slurp immediately.
5. A splash of chili pepper water at the table is the traditional saimin heat — use sparingly.

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