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Sun Noodles Shine In This Saimin Soup

We are very fortunate in Hawaii to grow up eating saimin — Hawaii’s version of ramen, which continues to gain worldwide popularity. We are blessed to have our very own Sun Noodle, which started in Hawaii and is partially responsible for the worldwide interest in ramen and noodles.


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Ken Uki adds Sun Noodles to the pan for fried saimin RYAN SAKAMOTO PHOTOS

We were so excited to have Ken and Hisae Uki, grandchildren of Sun Noodle’s founder, in the kitchen educating us on their noodle history. Sun Noodle provides noodles for ramen and noodle shops and restaurants in Hawaii and all over the world.

I was honored and happy to see that Ken and Hisae are part of the Sun Noodle legacy and work full time educating the world on how to prepare and enjoy noodles.

In this episode of Cooking Hawaiian Style, they showed us how to make saimin, fried saimin and saimin soup from scratch.


• 1 pound pork hock bones or pork knuckles
• 1 pound chicken bones, wings or feet
• 1/2 cup dried ebi (shrimp)
• 6-8 inches dashi kombu (dried kelp)
• 1 inch piece ginger, peeled and crushed
• 4 green onion stalks, tied in a knot
• 12 cups water
• 2 teaspoons salt, or to taste
• 1/4 teaspoon white pepper
• 1 teaspoon soy sauce

Put all ingredients in pot, bring to a boil, remove any scum, turn heat down to low and allow to simmer three hours. Strain and add three packets of S&S dashi seasoning.

Watch new episodes of Cooking Hawaiian Style Monday night at 7:30 p.m. HST on OC16 channels 12 and 1012. Get all of these recipes on CookingHawaiian Style.com.