Hawaiian Saimin

Instructions

1. Prepare the broth
   In a large pot, combine chicken broth or dashi, soy sauce, minced ginger, and the white parts of the green onions. Bring to a simmer over medium heat and cook for 10 minutes to allow flavors to meld. Stir in 1 tablespoon of sesame oil.
2. Cook the noodles
   In a separate pot, bring water to a boil and cook the saimin noodles according to package directions, usually 2-3 minutes until al dente. Drain well, rinse under cold water to prevent sticking, and set aside.
3. Prepare the eggs
   In a small pan, heat remaining sesame oil over medium heat. Crack eggs into the pan and fry to your preference (sunny-side up or over easy is traditional). Set aside.
4. Cook Spam and toppings
   In the same pan used for eggs, fry the Spam strips until lightly crispy and browned on both sides, about 2 minutes per side. Remove and set aside. Quickly blanch bean sprouts in the simmering broth for 30 seconds, then remove with a slotted spoon.
5. Assemble the bowls
   Divide the cooked noodles among four large soup bowls. Ladle the hot broth over the noodles. Arrange the Spam, char siu, kamaboko slices, and blanched bean sprouts on top of each bowl.
6. Add final toppings
   Place a fried egg on top of each bowl. Sprinkle with green parts of the green onions and nori strips. Serve immediately while hot, allowing diners to mix everything together before eating.