Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb chicken wings or backs
- 8 cups water (yields ~6 cups broth)
- 1 (4×4 in) kombu sheet
- 1 cup katsuobushi/bonito flakes (about 10 g)
- 1 small onion (halved), 2 garlic cloves (smashed), 1-in ginger (sliced)
- 1 tbsp soy sauce, 1 tsp kosher salt, 1 tsp sugar, 1 tsp fish sauce (optional)
- 12 oz fresh saimin or thin egg noodles
- 4 large eggs
- 4 oz sliced char siu or 6 oz Spam (pan-seared)
- 4 oz kamaboko (fish cake), thinly sliced
- 3 green onions, thinly sliced; nori strips (optional)
Do This
- 1. Combine chicken, water, kombu, onion, garlic, and ginger in a pot. Heat to a bare simmer (190–200°F); remove kombu after 10 minutes. Simmer 35 minutes, skimming.
- 2. Turn off heat, stir in bonito flakes; steep 5 minutes. Strain to yield ~6 cups. Season with soy, salt, sugar, and fish sauce.
- 3. Pan-sear Spam (if using) over medium heat 2 minutes per side; warm char siu by dipping in hot broth 30 seconds. Slice kamaboko; chop green onions.
- 4. Soft-boil eggs 6½ minutes; chill in ice water, peel, and halve.
- 5. Boil noodles in a separate pot of water 1½–2 minutes (fresh); drain well.
- 6. Divide noodles into bowls. Ladle in hot broth. Top with char siu or Spam, kamaboko, green onions, and the soft egg. Serve immediately.
Why You’ll Love This Recipe
- Classic island comfort: a clean, savory dashi-chicken broth with springy noodles and nostalgic toppings.
- Weeknight-friendly: make the broth in under an hour, or prep ahead for lightning-fast bowls.
- Customizable: choose char siu or Spam, add kamaboko, green onions, and a soft egg to suit your mood.
- Light yet satisfying: a soothing bowl perfect for slurping any time of day.
Grocery List
- Produce: 1 small yellow onion, 1-inch knob ginger, 2 garlic cloves, 3 green onions, 1 sheet kombu (dried kelp)
- Dairy: 4 large eggs
- Pantry: Chicken wings/backs (1 lb), katsuobushi/bonito flakes, soy sauce, kosher salt, sugar, fish sauce (optional), fresh saimin or thin egg noodles (12 oz), char siu (4 oz) or Spam (6 oz), kamaboko/fish cake (4 oz), nori (optional)
Full Ingredients
Dashi-Chicken Broth
- 1 lb chicken wings or backs, rinsed
- 8 cups cold water (will yield about 6 cups finished broth)
- 1 piece kombu, 4×4 inches (10×10 cm), wiped clean
- 1 small yellow onion, halved
- 2 garlic cloves, smashed
- 1-inch fresh ginger, thinly sliced
- 1 cup loosely packed katsuobushi/bonito flakes (about 10 g)
- 1 tbsp soy sauce (shoyu)
- 1 tsp kosher salt, plus more to taste
- 1 tsp sugar
- 1 tsp fish sauce (optional, for extra savoriness)
Noodles and Eggs
- 12 oz fresh saimin noodles (or fresh thin Chinese/ramen egg noodles)
- 4 large eggs
Toppings
- 4 oz char siu, thinly sliced or 6 oz Spam, cut into 1/4-inch slices
- 4 oz kamaboko (pink-and-white fish cake), thin half-moons
- 3 green onions, thinly sliced
- Optional: 1 sheet nori, cut into thin slivers; toasted sesame seeds; white pepper
Optional Condiments at the Table
- Shoyu (soy sauce)
- Hawaiian chili pepper water or chili oil
- Shichimi togarashi or white pepper
Step-by-Step Instructions
Step 1: Build the dashi-chicken base
In a large pot, combine the chicken wings, water, kombu, onion, garlic, and ginger. Heat over medium until you reach a bare simmer (about 190–200°F). As soon as the first bubbles appear around the edges (about 10 minutes), remove and discard the kombu to prevent bitterness and slime.
Step 2: Simmer gently and steep the bonito
Reduce heat to maintain a gentle simmer—never a rolling boil to keep the broth clear. Skim any foam. Simmer for 35 minutes. Turn off the heat, add the bonito flakes, stir, and let steep for 5 minutes. Strain the broth through a fine-mesh sieve into a clean pot, pressing lightly on solids. You should have about 6 cups.
Step 3: Season the broth
Stir in soy sauce, salt, and sugar. Add fish sauce if using. Taste and adjust salt to your preference. Keep the broth hot over low heat while you prepare toppings and noodles.
Step 4: Prepare the toppings
If using Spam, heat a skillet over medium and pan-sear slices 2 minutes per side until golden and lightly crisped. If using char siu, warm the slices by dipping them in the hot broth for 20–30 seconds. Slice the kamaboko into thin half-moons and the green onions thinly on a bias. Warm your serving bowls with hot water, then dry.
Step 5: Cook soft eggs
Bring a small pot of water to a boil. Lower in the eggs gently and cook for 6½ minutes for jammy yolks. Transfer to an ice bath for 3 minutes, then peel carefully. Halve just before serving.
Step 6: Cook the noodles
Bring a separate pot of water to a rolling boil. Add the fresh saimin noodles, stirring to loosen. Cook 1½–2 minutes (or per package directions) until springy with a slight bite. Drain thoroughly. Do not rinse if you prefer the broth to cling; a quick 2–3 second rinse is optional if your noodles are very alkaline.
Step 7: Assemble and serve
Divide noodles among 4 warmed bowls. Ladle in about 1½ cups hot broth per bowl. Top with char siu or seared Spam, kamaboko, green onions, and half an egg. Add nori slivers if you like. Serve immediately with shoyu and chili pepper water on the side.
Pro Tips
- Keep it gentle: a bare simmer (190–200°F) yields a clear, clean-tasting broth—avoid vigorous boiling.
- Remove kombu early: pulling it at first simmer prevents murky, overly briny flavors.
- Measure your yield: aim for ~6 cups broth; top up with hot water if needed and recheck seasoning.
- Springy noodles: fresh saimin cooks fast. Start tasting at 90 seconds and drain the moment they’re just tender.
- Warm the toppings: briefly warming char siu in the broth and serving in heated bowls keeps everything piping hot.
Variations
- Shrimp-kissed saimin: add 1/4 cup dried shrimp or a handful of shrimp shells to the simmering broth for 15 minutes before the bonito steep; strain well.
- Vegetarian: swap chicken with 8 cups water, 1 extra kombu sheet (remove at first simmer), and 4 dried shiitake caps; season with soy and a pinch of white pepper.
- Spicy miso: whisk 1 tablespoon white miso and 1–2 teaspoons chili oil into the hot broth before serving.
Storage & Make-Ahead
Broth keeps 4 days in the refrigerator or up to 3 months frozen. Store broth, noodles, and toppings separately. Cook noodles just before serving for best texture. Soft-boiled eggs can be made 3 days ahead (unpeeled, refrigerated). Reheat broth to a simmer; warm char siu or Spam briefly, assemble, and serve.
Nutrition (per serving)
Approximate, with char siu topping: 610 calories; 28 g protein; 80 g carbohydrates; 20 g fat; 1750 mg sodium. Values will be higher if using Spam.
