Hawaiian · beginner
Hawaiian Saimin Noodle Soup With Seared Halal Beef
A comforting Hawaiian local favorite featuring thin wheat noodles in a ginger-dashi broth topped with pan-seared sliced halal beef, crisp bok choy, and soft-boiled egg.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Bring beef stock, 2 tablespoons soy sauce, and grated ginger to a gentle simmer in a saucepan over medium heat for 10 minutes.
- 02
Soft-boil the eggs in a small pot of boiling water for 6 minutes, transfer immediately to an ice bath, peel, and slice in half.
- 03
Cook the wheat noodles in a separate pot of boiling water according to package directions, drain thoroughly, and divide among four deep bowls.
- 04
Season the flank steak with remaining 1 tablespoon soy sauce; heat vegetable oil in a skillet over high heat and sear steak for 3 minutes per side until seared outside and tender inside.
- 05
Flash-steam the halved baby bok choy directly in the simmering ginger beef broth for 2 minutes until bright green and tender-crisp.
- 06
Ladle hot ginger broth over the noodles, then arrange thin slices of seared beef, bok choy, a soft-boiled egg half, and fresh scallions on top.
A LITTLE KITCHEN KNOW-HOW
Broth Infusion
Simmering aromatic fresh ginger directly in stock extracts essential oils without clouding the light soup broth.
Notes from the kitchen
- Do not overcook the saimin noodles; drain them as soon as tender so they retain a firm bite in the hot broth.
- Slice the beef as thinly as possible after searing to ensure tender bites.
- Original home-cooking adaptation inspired by Hawaiian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.