Hawaiian-style Saimin
Serves 2 FOR THE BROTH
2 cups chicken, beef or vegetable stock
2 cups water
2 thick slices fresh ginger
2 cloves garlic, peeled and smashed, but left whole ½ to 1 tablespoon soy sauce
½ teaspoon sesame oil
½ teaspoon dashi powder
FOR THE SAIMIN
2 eggs, whisked and seasoned with a dash of sesame oil and a pinch of salt
Oil for cooking the eggs
4 to 6 baby bok choy
6 to 8 ounces fresh ramen noodles (or dry noodles from 2 instant ramen packets)
2 to 3 scallions, finely chopped
2 ounces deli ham, sliced into strips (or shredded rotisserie chicken or cubed tofu)
Sliced chiles, optional
DIRECTIONS
Combine the broth ingredients — the stock, water, ginger, garlic, soy sauce, sesame oil and dashi — in a large pot.
Bring to a simmer and cook until warmed through. Taste and adjust the flavor to your preference. Keep warm until ready to serve.
Season another large pot of water generously with salt and set over high heat.
While you’re waiting for the water to boil, prepare the eggs: Heat a pan over medium heat. Drizzle a small amount of oil into the pan. When the pan is hot, pour in the eggs and swirl it so they evenly coat the bottom of the pan. When the eggs are cooked on the bottom and just set on top, gently slide the eggs onto a plate.
When cool enough to handle, roll the omelet into a cigar shape and and cut into ribbons. Set aside. When the water comes to a boil, drop in the baby bok choy and cook for 1 to 1½ minutes, until the leaves turn deep green and wilt.
Using the tongs, remove the bok choy and let drain. (Keep the water at a boil.) Trim ½-inch off the stem ends and separate the individual leaves.
Drop the noodles into the boiling water and cook according to package directions, usually just 1 or 2 minutes. Drain the noodles.
To serve, divide the noodles into 2 large bowls. Arrange the toppings — egg ribbons, scallions, sliced ham and bok choy leaves — around the noodles. Remove the ginger and garlic from the hot broth, then pouring the broth over the noodles and toppings.