Hi readers. I’ve been planning to share this with you a while but keep forgetting.
Back when David McCreary and I got bounced out of Peace Corps India X training at Hilo, then jumped the plane to seek our destinies in Honolulu we were dirt poor. Sharing a room at a rooming house up on East Manoa Road. Him working as a drink waiter at the Kohala Hilton, me busboying down at the Makahiki of the Hilton Hawaiian Village.
Dirt poor, so we ate a lot of Saimen. Something I’ve never heard of since, but a person could get a bowl for a quarter at any food joint in Honolulu.
So I began a while back experimenting, trying to recreate Saimen using Ramen. Bought green onion, chopped it all the way back to the tips of the green, all the way forward to the root. Threw in minced garlic, ginger, fish, or chicken, or meat if I had some. Sometimes a dash of curry, habenero, whatever comes to hand.
Boiled down all the other ingredients a considerable while to make a strong flavored broth. Then at the last minutes of the just-right tastehood, added Ramen noodles, or small diameter pasta sticks.
This stuff’s as good today as it was in 1964 in Honolulu. It would even be good if 1964 never happened and had to get replaced with some other year.