Ingredients with Measurements:
- 8 cups chicken broth
- 2 cups water
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 2 tablespoons sugar
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1/2 teaspoon black pepper
- 1/2 pound sliced pork belly
- 1/2 pound shrimp, peeled and deveined
- 1/2 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup kamaboko (fish cake), sliced
- 1/4 cup nori (dried seaweed), sliced
- 1 package saimin noodles
Special equipment needed:
- Large pot
- Strainer
- Soup bowls
Step-by-step instructions:
1. In a large pot, combine chicken broth, water, soy sauce, oyster sauce, sugar, garlic, ginger, and black pepper. Bring to a boil and reduce heat to low.
2. Add sliced pork belly and let it simmer for 10 minutes.
3. Add shrimp and let it cook for 2-3 minutes until pink.
4. In a separate pot, cook saimin noodles according to package instructions.
5. Strain noodles and divide them into soup bowls.
6. Ladle the broth with pork belly and shrimp over the noodles.
7. Top with green onions, cilantro, kamaboko, and nori.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 40g
Protein: 30g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Shrimp can be substituted with tofu or chicken.
- Kamaboko can be substituted with sliced boiled eggs.
Variations:
- Add vegetables such as bok choy, bean sprouts, and mushrooms.
- Use ramen noodles instead of saimin noodles.
- Add a soft-boiled egg on top for extra creaminess.
Tips and tricks:
- To make the broth more flavorful, let it simmer for longer.
- Use fresh ingredients for the best taste.
- Adjust the amount of soy sauce and sugar to your liking.
Storage instructions:
Leftover broth can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with chopsticks and a spoon.
Garnishes:
Green onions, cilantro, kamaboko, and nori.
Pairings:
Serve with a side of steamed rice and gyoza.
Suggested side dishes:
Steamed rice and gyoza.
Troubleshooting advice:
- If the broth is too salty, add more water.
- If the broth is too sweet, add more soy sauce.
Food safety advice:
Make sure to cook the pork belly and shrimp thoroughly.
Food history:
Saimin is a popular noodle soup dish in Hawaii that originated from Chinese and Japanese immigrants.
Flavor profiles:
Savory, salty, and slightly sweet.
Serving suggestions:
Serve hot as a main dish.
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Region: Hawaiian