Rib Saimin: Off the Bone Edition
Baby Back Rib Meat Over Fresh Saimin Noodles with Miso-Mirin Broth and Chili Pepper
2 hours 15 minutes
Serves 4
DinnerHawaiianDairy-freeNut-freeShellfish-free
Herb's take
Saimin is Hawaii’s noodle soup superstar, but here we’re taking it off the rails by simmering a whole rack of ribs in miso-mirin broth, then serving the ultra-tender meat (bye, bones) over bouncy saimin noodles. You’ll learn how low-and-slow transforms tough connective tissue into slurpable island comfort.
Equipment needed
- Dutch oven
- fine mesh sieve
Ingredients
Yield
4
Instructions
- 01Cut the rack of baby back ribs into 2- or 3-bone sections for easier fitting in your pot.
- 02Heat the neutral oil in a large Dutch oven over medium-high heat. Sear the rib sections on all sides until browned, about 6 minutes total.
- 03Add the sliced white parts of the scallions, ginger, and smashed garlic to the pot. Cook, stirring, for 2 minutes until fragrant.
- 04Pour in the water, scraping the bottom to deglaze. Add the mirin and soy sauce, bring to a boil, then reduce to a simmer.
- 05Cover and simmer very gently for 1 hour 30 minutes, flipping the rib pieces halfway, until meat is ultra-tender and almost falling off the bone. Skim off any foam occasionally.
- 06Remove the rib pieces to a cutting board. When cool enough to handle, pull the meat from the bones in large chunks. Discard the bones and any large pockets of fat. Slice or shred the meat into bite-size pieces.
- 07Strain the broth through a fine mesh sieve into a clean pot, discarding solids. Return broth to gentle simmer.
- 08Ladle 1 cup of hot broth into a bowl and whisk in the miso paste until smooth. Stir miso mixture back into the pot.
- 09Add the bok choy halves to the simmering broth and cook for 2-3 minutes until just wilted. Remove and set aside.
- 10Cook the fresh saimin noodles according to package directions. Drain well.
- 11Divide saimin noodles among 4 deep bowls. Top with rib meat, a bok choy half, and plenty of sliced green scallion tops.
- 12Ladle hot miso-mirin broth over each bowl. Garnish with Hawaiian chili pepper slices. Serve immediately.
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