• Cooking Time: 30
  • Servings: 6
  • Preparation Time: 30


When we don't feel good the first thing we do is make a pot of saimin. I still remember when my wife and I attended a travel convention at the MGM Grand Hotel in Las Vegas, and I had a cold, but thank goodness on their room service menu they offered saimin. By late afternoon I was feeling much better. Of course you don't have to wait to get a cold before you eat saimin.


  • 6 cups chicken broth
  • 1 pound fresh saimin noodles*
  • 1 bunch green onions, finely sliced
  • 1 Tablespoon soy sauce
  • ½ teaspoon sesame oil
  • ½ pound Char Sui* (Chinese roasted pork), sliced thinly
  • 8 ounces kamboko* (Japanese fish cake), sliced thinly
  • 2 to 3 baby bok choi, roughly sliced
  • 1 inch ginger root, minced
  • salt & pepper to taste
  • *These ingredients can be found in the Oriental section of your supermarket and in your local Asian food markets.


  • Heat chicken broth than add ginger root and soy sauce, let it come to a boil.
  • Add the char sui, kamboko and bok choi. Remove from heat.
  • Mix in sesame oil.
  • When ready to serve add green onions.
  • Cook noodles according to directions on package.
  • Place noodles in individual bowls, then add broth mixture.

Categories: Soup 
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