- Cooking Time: 30
- Servings: 6
- Preparation Time: 30
BackstoryWhen 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.