Saimin-Style Hawaiian Noodle Soup with Chicken Broth

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light and flavorful Hawaiian noodle soup featuring tender egg noodles in a clear chicken broth, garnished with char siu pork and green onions. This Hawaiian-inspired soup recipe, ready in about 35 minutes, pairs chicken broth, saimin noodles or fresh egg noodles, char siu pork for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Hawaiian cuisine 350 cal/serving

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Ingredients

6 cups chicken broth
12 oz saimin noodles or fresh egg noodles
6 oz, thinly sliced char siu pork
3 stalks, thinly sliced green onions
4 slices kamaboko (fish cake)
2 tbsp soy sauce
1 tsp sesame oil
1 tsp, grated ginger
2 cloves, minced garlic
2, halved hard boiled eggs
to taste salt
to taste white pepper

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Instructions

Step 1: In a large pot, bring 6 cups of chicken broth to a simmer over medium heat. Add 1 tsp grated ginger and 2 minced garlic cloves, simmering gently for 10 minutes to infuse the broth.
Step 2: Meanwhile, bring a separate pot of water to a boil and cook 12 oz saimin or fresh egg noodles for 3-4 minutes until just tender. Drain and rinse under cold water to stop cooking.
Step 3: Stir 2 tbsp soy sauce and 1 tsp sesame oil into the simmering broth. Taste and adjust seasoning with salt and white pepper.
Step 4: Divide the cooked noodles evenly into 4 large bowls. Ladle the hot broth over the noodles.
Step 5: Garnish each bowl with 6 oz thinly sliced char siu pork, 3 sliced green onions, 1 sliced kamaboko fish cake, and 1 halved hard boiled egg.
Step 6: Serve immediately while hot for a comforting and authentic saimin experience.