Saimin Broth Recipes

Steps:

• Bring water and salt to a boil in a large saucepan over medium-high heat. Reduce heat to medium-low, add soba noodles, stirring occasionally, until firm yet tender to the bite, 3 minutes. Drain and rinse until warm water. Set aside.
• Bring stock and ginger to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low, stir in luncheon meat, green onions, and soy sauce; cook, stirring once, until heated through, about 5 minutes.
• Meanwhile, fill a pot with 1 inch of water and bring to a boil. Add eggs; cover and let boil for 6 minutes. Remove eggs immediately to an ice bath to cool. Halve lengthwise.
• Divide soba noodles among 4 bowls; spoon broth and toppings over noodles. Top with soft-cooked eggs and serve immediately.

Steps:

• For the meat broth: Preheat the oven to 500 degrees F.
• Roast the chicken bones until amber, about 1 hour. Set aside.
• Sweat the onions, garlic, ginger, shiitakes and green onions in some oil in a stockpot.
• Add enough water to fill the pot halfway, then add the pork bones and roasted chicken bones. (Add more water if needed to make sure everything is submerged.) Bring pot to a simmer, then simmer 24 hours.
• For the dashi: Heat 1 1/4 gallons water to 140 degrees F. Add the bonito and let steep, keeping temperature constant. Strain the bonito, then add the kombu and let steep 1 hour, keeping temperature constant at 140 degrees F. Strain.
• For the braised oxtail: Brown off oxtail in some oil in a roasting pan. Deglaze with 2 cups water, getting all the fond off the bottom of the pan.
• Add 5 quarts meat broth, soy sauce, sugar, mirin, garlic, ginger, star anise, peppercorns and bay leaf and bring to a simmer. Simmer until meat is tender, about 2 1/2 hours.
• Remove the oxtail and reserve, then strain the braising liquid and reserve.
• For the oxtail saimin: Bring a pot of water to a boil and add saimin noodles, then cook for 3 minutes. Meanwhile, add 2 ounces oxtail braising liquid and 10 ounces meat broth to a bowl. When noodles are finished, add to soup. Add 8 ounces braised oxtail, followed by the mustard cabbage, egg, kamaboko, ginger, cilantro, peanuts and scallions.

Steps:

• Bring 3 cups of water to a boil in a pot; add eggs and boil until yolks are barely set, about 6 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Bring 2 cups of water to a boil in the same pot. Add noodles and dashi. Cook, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes.
• Divide soup and noodles between 2 bowls; add eggs, luncheon meat, and green onion.

Steps:

• In a large pot over medium-high heat, add water and salt; bring to a boil. Add soba noodles and boil 4 to 6 minutes until al dente. Remove from heat, drain, and rinse under warm, running water.
• In a large pot over medium-high heat, add chicken broth and ginger; bring just to a boil. Reduce heat to low. Add soy sauce and your favorite toppings; simmer for 5 minutes longer or until toppings are cooked. Remove from heat.
• Place cooked soba noodles in a large soup bowl; spoon broth mixture (with toppings) over the top and serve.

Steps:

• Boil all ingredients except for salt and Aji No Moto (MSG).
• Lower heat and simmer covered for 2 hours.
• Add salt and Aji No Moto (MSG).
• Strain broth if desired.
• To serve add cooked saimin/ramen noodles and garnish as desired.
• (Fish cake, green onions, roasted pork slices, sliced spam a local favorite, or anything else you would like).