Saimin Noodle Soup

Noodle soup

Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles can be used.

Saimin

Saimin is a noodle soup dish common in the contemporary cuisine of Hawaii. Traditionally consisting of soft wheat egg noodles served in a hot dashi garnished with diced green onions and a thin slice of kamaboko, modern versions of saimin include additional toppings such as char siu, sliced Spam, sliced egg, bok choy, mushrooms, or shredded nori. When wontons are added to the noodle soup, it is seen on menus as the heartier wonton min. All saimin establishments have their own, often secret recipe for the soup base, but primarily use kombu and dried shrimp as major ingredients. Common table condiments mixed in the saimin broth are Chinese hot mustard and soy sauce, added in small quantities according to each individual's taste. Many local residents of Hawaii also enjoy barbecued teriyaki beef sticks (skewers) or American hamburgers as a side dish.

Noodles

Noodles are a type of food typically made from unleavened dough which is rolled flat and cut, stretched, or extruded into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes. The most common noodles are those derived from Chinese cuisine or Italian cuisine. Italian noodles are generally referred to as pasta. In Chinese cuisine, the overarching term for noodles is 麵, which refers specifically to dough-based noodles made from wheat or other grain-based dough. Chinese noodles also include another category, called 粉 (fěn), which are not made by kneading dough but from a starch slurry, such as rice noodles, and cellophane noodles. These are not made from wheat dough, but are still regarded as noodles in English due to their physical form and culinary role.

Soup

Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with stock, milk, or water. According to The Oxford Companion to Food, soup is the main generic term for liquid savoury dishes; others include broth, bisque, consommé, potage and many more.

saimin

Noun

1. A Hawaiian noodle soup garnished with green onions.

noodle

Noun

1. A string or flat strip of pasta or other dough, usually cooked (at least initially) by boiling, and served in soup or in a dry form mixed with a sauce and other ingredients.
2. An object which is long and thin like a noodle (sense 1).

Noun

1. A person with poor judgment; a fool.
2. The brain; the head.

soup

Noun

1. Any of various dishes commonly made by combining liquids, such as water or stock, with other ingredients, such as meat and vegetables, that contribute the food value, flavor, and texture.
2. A serving of such a dish, typically in a bowl.

Verb

1. To feed: to provide with soup or a meal.
2. To develop (film) in a (chemical) developing solution.