Ohana Hawaiian "Saimin" Ramen Noodle Soup + Hibiscus Ginger Party Punch
Ohana Hawaiian "Saimin" Ramen Noodle Soup
In Hawaiian, "ohana" means "family" in the most broad and inclusive sense—encompassing a feeling of community, connection, and caring for one another. Ohana Hawaiian "Saimin" Ramen Noodle Soup embodies that beautiful spirit. With its savory miso broth, hearty noodles, and wholesome veggie toppings, it’s a meal the whole family will enjoy sharing. True to Hawaii’s melting-pot culture, it blends Japanese, Chinese, and Filipino influences, making it an excellent choice when you can’t settle on just one cuisine.
Happy & Healthy Cooking,
Shopping List
- FRESH
- 2 garlic cloves
- 1 inch fresh ginger root
- 1/2 lime, optional (for 1 squeeze lime juice in drink)
- PANTRY
- 1 nori seaweed sheet **(see allergy subs below)**
- 1/4 C white miso paste **(see allergy subs below)**
- 2 small pkgs ramen noodles, roughly 8 oz **(see allergy subs below)**
- 1 to 2 hibiscus tea bags
- 1/2 C sugar or honey (or 2 stevia packets)
- TOPPINGS—choose 3 or 4 **(Omit any options below if allergies are present)**
- 3 to 4 eggs
- 2 T sesame seeds
- 1 small block extra firm tofu
- 6 baby bok choy
- 6 radishes
- 2 carrots
- 1 broccoli head
- 1 fresh ginger root
- 1 small bunch cilantro
- 4 green onions
- HAVE ON HAND
- 8 C water
- ice
Fun-Da-Mentals Kitchen Skills
- boil :
to cook a food in liquid heated to the point of gas bubbles and steam forming (boiling point is 212 F at sea level).
- chop :
to cut something into small, rough pieces using a blade.
- measure :
to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).
- steep :
to soak a food, like tea, in water or other liquid so as to bring out its flavor.
- stir :
to mix together two or more ingredients with a spoon or spatula, usually in a circle pattern, or figure eight, or in whatever direction you like!
- strain :
to separate liquids from solid foods or remove bigger food particles from smaller particles using a perforated or porous device like a strainer, sieve, colander, or cheesecloth.
Equipment Checklist
- Medium pot or saucepan
- Liquid measuring cup
- Dry measuring cups
- Measuring spoons
- Pitcher
- Strainer
- Large pot
- Wooden spoon
- Cutting board
- Kid-safe knife
- Grater
- Ladle
Ingredients
Ohana Hawaiian "Saimin" Ramen Noodle Soup
- 1 nori seaweed sheet **(Omit for SHELLFISH ALLERGY)**
- 1/4 C white miso paste **(for SOY ALLERGY sub 1/4 C coconut aminos)**
- 2 garlic cloves
- 4 C water
- 2 small pkgs ramen noodles, roughly 8 oz **(for GLUTEN ALLERGY sub 1 small pkg rice noodles, roughly 8 oz)**
- Toppings—choose 3 or 4: **(Omit any options below if allergies are present)**
- 3 to 4 eggs **
- 2 T sesame seeds **
- 1 small block extra firm tofu **
- 6 baby bok choy
- 6 small radishes
- 2 carrots
- 1 broccoli head
- 2 tsp fresh ginger root
- 1 small bunch cilantro
- 4 green onions
Hibiscus Ginger Party Punch
- 4 C water
- 1 inch fresh ginger root
- 1 to 2 hibiscus tea bags
- 1/2 C sugar or honey (or 2 stevia packets)
- 1 squeeze lime juice, optional
- ice
Food Allergen Substitutions
Ohana Hawaiian "Saimin" Ramen Noodle Soup
- Shellfish: Omit nori seaweed sheet.
- Soy: For 1/4 C white miso paste, substitute 1/4 C coconut aminos. Omit tofu for optional topping.
- Gluten/Wheat: For 2 small pkgs of ramen noodles, roughly 8 oz, substitute 1 small pkg of rice noodles, roughly 8 oz
- Egg: Omit hard-boiled eggs for optional topping.
- Sesame: Omit sesame seeds for optional topping.
Instructions
Ohana Hawaiian "Saimin" Ramen Noodle Soup
intro
"Aloha" or "Hello" in Hawaiian! "Saimin" (Sigh-min) is on the menu today! This Hawaiian noodle soup is a traditional dish prepared with a warm and rich broth, heaps of noodles, sliced pork, and green onions. Our SFC version will not stray too far from the original recipe. The only difference will be in the toppings. We will use eggs and tofu instead of sliced pork. Let's dive into a bowl of saimin together!
toast + measure
Start by toasting 1 nori seaweed sheet on high heat in a large, dry pot for 3 minutes. Remove and place on a cutting board. Roughly chop the nori and add back to the pot on medium-low heat. Then, measure and add 1/4 cup white miso paste, 2 peeled and crushed garlic cloves, and 4 cups water.
stir + simmer
Stir the mixture until all the miso paste is fully incorporated into the water. This will be the broth for the Saimin. Bring to a simmer over medium-low heat for 15 minutes.
chop + measure
Meanwhile, chop, measure, and prepare the toppings you chose. If you're adding eggs to boil, carefully wash their shells, then you can boil them for 6 minutes in your broth with the shell still on. Then, remove the eggs and allow them to cool until you are ready to serve. At that time, peel the eggs and slice them in half lengthwise to let the creamy yolk spill into your broth. All of the other toppings you chose can simply be chopped or grated and added to each bowl of broth.
stir + serve
Add 2 small packages of ramen noodles. Stir for 2 to 3 minutes or until the noodles are separated and soft. Ladle the broth and noodles into bowls. Then, everyone can add the toppings to their bowls and eat! "Aloha" or "Goodbye" in Hawaiian! ("Aloha" can be "hello" or "goodbye" in Hawaii.)
Hibiscus Ginger Party Punch
boil + steep
Carefully boil 4 cups of water in your pot. Have kids wash or peel 1 inch slice ginger root (they can use a spoon) and combine it with 1 to 2 hibiscus tea bags and 1/2 cup sugar in the bottom of a pitcher. Adults slowly pour the boiling water into the pitcher and let the mixture steep for 15 to 30 minutes.
strain + serve
Strain or fish out the tea bags and the ginger chunks and add 1 squeeze of lime juice if desired. Serve in cups poured over ice and enjoy!
Hi! I'm Miso (Mee-soh)!
"Konnichiwa! (KONE-neech-ee-wah) That's "Hello" in Japanese! I'm a fermented soybean paste with a peanut butter-like texture used as a seasoning in Japanese cooking. I can be salty, sweet, or savory, depending on how I'm made. You can find me in dips, sauces, soups, and noodle dishes. I'm even used to make pickles called "misozuke" (mee-soh-zoo-keh)!"
- Fermented soybeans were probably introduced to Japan from China in the 7th century. The Japanese characters for "miso" were first seen in Japanese writing in the 8th century.
- Miso soup is a staple in Japanese cuisine. When served with rice, one side dish, and pickled vegetables, it was part of a basic meal during the Kamakura period (1185-1333) called "ichiju issai," meaning "one soup, one dish." Now miso soup is part of "ichiju sansai," or a meal with one soup and three dishes, including a main dish, two side dishes, and pickles.
- Miso is made by fermenting soybeans (and sometimes other beans or grains). In addition to the soybeans, most types use a starter called "koji," made from Aspergillus oryzae fungus, to start the process. Other ingredients may include water, salt, and grain, like barley.
- There are several varieties of miso depending on the ingredients and how long the soybeans are fermented. The most common are "shiro" (white), "shinshu" (yellow), "aka" (red), and "awase" (red and white) miso.
- The miso fermented for the shortest time is "shiro miso," also called "white miso." Its color is white to light beige, and it is sweeter and milder than the other types. It is suitable for dishes where you want less intense flavor and can be used in dressings, marinades, and soups. It is sometimes used as a dairy replacement in recipes.
- The yellow or "shinshu" variety is another mild miso. It is yellow to light brown, is fermented a little longer, and uses more soybeans than white miso. It works well for glazes and soups.
- "Aka miso" or "red miso" is fermented longer than white and yellow miso and uses a greater quantity of soybeans in the process. It tastes saltier and has a deep, vivid red to dark brown color. It works well in more robust dishes served in winter that require a stronger flavor. Red miso also works in marinades and adds flavor to heartier stews.
- Another type of miso is "awase miso," a combination of white and red miso. It takes on the colors of the other two, making it more of a bronze shade. You can mix white and red miso to create your own flavor profile to add to other foods as you like.
- Miso paste should be stored tightly sealed in the refrigerator. It will last approximately nine months to one year. The darker varieties will last longer than the lighter ones.
- Miso is high in protein, fiber, vitamins, and minerals. Soybeans include a complete form of protein, and the fermentation process helps the body to absorb nutrients better and improve digestion.
- One ounce provides three grams of protein and seven grams of fiber. There are significant quantities of calcium, manganese, vitamin K, and fair amounts of B vitamins.
- Miso is high in salt, so you may want to avoid eating large quantities.
- Since miso is most often made with soybeans, if you have a soy allergy, try a soybean-free miso, such as those made from adzuki beans, chickpeas, farro (a type of wheat), or lima beans.
- Some varieties include barley, so if you have celiac disease or are allergic to gluten, check the labels and look for a gluten-free miso.
What is "Saimin"?
- "Saimin" (Sigh-min) is a noodle soup that was created in Hawaii. Its origin is not certain, but it appears to have Chinese roots and may have been created by Chinese plantation workers who came to Hawaii in the 1850s or later.
- The soup consists of noodles, broth, and toppings. The thin Chinese-style noodles are made with wheat and eggs. It also has elements of Japanese cuisine. Traditionally, the noodles are simmered in a stock called "dashi," with green onions and a slice of fishcake called "kamaboko." Modern versions may include bok choy, "char siu" (Chinese barbecued pork), mushrooms, hard-boiled or scrambled egg, spam, and nori seaweed.
- As other noodle soups, like pho and ramen, have grown in popularity, saimin has become a nostalgic comfort dish still served at a few restaurants.
Let's Learn About Hawaii!
- Hawaii, our 50th state, is the only one not part of North America. It is an archipelago consisting of 137 islands over 2,000 miles west of California in the Pacific Ocean. Honolulu is its capital and largest city.
- Over 1,000 years ago, a group of people from the Marquesas Islands arrived on the islands, now known as Hawaii, after rowing in canoes for about 2,300 miles. Native people from what is now the Society Islands, part of French Polynesia, came 500 years later and a few hundred miles further away.
- The first Europeans arrived in the Hawaiian Islands in 1778 with the British explorer Captain James Cook. He christened them the Sandwich Islands to honor the 4th Earl of Sandwich, who sponsored the voyage. The local natives initially treated Cook as a god, bringing gifts. However, his crew fought with the locals on a later visit, and they killed Cook.
- Hawaii's first king, Kamehameha, began his rule in 1810. His heirs continued to rule until 1874. Two more kings and one queen ruled before the 1893 overthrow and annexation by the United States, becoming the Republic of Hawaii in 1894. The 1993 US Congress passed a joint Apology Resolution which President Bill Clinton signed, apologizing for "the illegal overthrow of the Kingdom of Hawaii."
- Hawaii became a US territory in 1898. It was named the 50th state in 1959, and to this day, you can still visit Iolani Palace—the only royal building on US soil!
- Hawaii is also called the Aloha State after the Hawaiian word "aloha." In its simplest description, "aloha" is a Hawaiian way to say hello and goodbye. However, the term's deeper meaning is an "exchange of breath," in other words, mutual responsibility and how we treat one another, which includes love, compassion, affection, and empathy.
- Hawaii is the only state composed of islands. Its total area, including land and water, is 10,931 square miles. The population is over 1.4 million.
- Only seven of Hawaii's islands are inhabited: Hawaii (also known as the Big Island), Maui, Molokai, Lanai, Oahu, Kauai, and Niihau. All of these, except Niihau, are open to locals and tourists. The Hawaiian Islands are called volcanic islands. They formed as the Earth's crust, made up of giant rocky slabs called tectonic plates, moved over a scorching spot in the molten layer beneath the crust, which melted the rock crust, turning it into magma. Then, once the magma broke through to the surface of the Earth's crust, it cooled and formed new land.
- Geologists continue to monitor six active volcanoes on the islands of Hawaii and Maui, especially Kilauea and Mauna Loa on the island of Hawaii.
- No other US state besides Hawaii has two official languages: English and Hawaiian.
- Barack Obama, our 44th president from 2008 to 2016, was born in Honolulu.
- The "hula" is a traditional dance brought to the islands by Polynesians that tells a story through hand movements. Hula dancers are barefoot and often wear grass skirts and leis. You can see the hula and hear traditional Hawaiian music at a "luau," a traditional Hawaiian feast often held to celebrate first birthdays, weddings, and graduations.
- The ukulele is often played during hula dances. It is a small 4-string instrument developed in Hawaii in the 1880s from small Portuguese guitars.
- The sport of surfing may have originated in Hawaii. A native Hawaiian, Duke Kahanamoku, made surfing popular. He also won five Olympic medals in swimming in 1912, 1920, and 1924. Today professional surfers ride waves over 50 feet high.
- The Ironman World Championship Triathlon has been held in Hawaii since 1978, originally on the island of Oahu before organizers moved it to the less built-up Big Island in 1981.
- Tourism is Hawaii's largest industry. Pineapple, sugarcane, and honeybees are lucrative exports.
- Hawaii's cuisine has influences from native Hawaiians and immigrants from Polynesia, Japan, the Philippines, Korea, China, Puerto Rico, Portugal, and North America. One of Hawaii's traditional dishes is "poi," made from "taro," a starchy root vegetable. After cooking the taro, it is mashed, and water is added, the amount dependent on the desired consistency and thickness. The result is a light purple, creamy paste that resembles yogurt or dip. It can be eaten right away or allowed to ferment for a week, which results in a more sour flavor.