Ramen Noodles vs. Saimin Noodles: What’s the Difference?

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Assume you’re in front of a bowl of ramen with saimin noodles. There’s a strong possibility you won’t be able to discern the difference. And you are not alone here.

While comparing saimin with ramen noodles, you will note that they seem extremely similar. Their culinary styles and flavors, however, distinguish them from one another.

What are Saimin Noodles?

Saimin noodles are a typical Hawaiian meal and noodle. Typically, these noodles are produced with eggs and wheat flour. The saimin noodle soup dish’s basis is comprised with bonito and shrimp.

This noodle soup dish comes with a dashi-based broth and various toppings. Bok choy, dried seaweed, preserved fish, or sliced scrambled eggs are other examples.

Authentic saimin businesses keep their broth formula a secret, making the noodle dish a distinct element of Hawaiian culture.

Saimin noodles were originated during Hawaii’s plantation period and are a popular year-round local comfort meal. Although this noodles-based dinner was once favored by the working class, it is now included on the menus of upmarket five-star restaurants.

What are Ramen Noodles?

Ramen is a popular Japanese noodle and meal. Ramen noodles are made using wheat as the primary component. In addition, the ramen noodle dish is served in a dark broth with veggies and beef.

These noodles were brought to Japan by Chinese immigrants in the late nineteenth or early twentieth centuries. Ramen noodles are now a staple of Japanese cuisine and are popular across Asia.

The noodles are accessible all around the world, most often in dry, instant form. There are four primary types of ramen meals, each defined by the kind of broth used to make the soup.

Saimin Vs. Ramen Noodles: What’s the Difference?

While saimin and ramen are both noodles, their recipes vary in taste and ingredients. Saimin noodles are often eaten as a snack, although they may also be included into a larger meal. Saimin noodles are thin, white noodles that are softer than ramen.

Although saimin noodles resemble ramen, its dough is higher in ash and includes more eggs.

The taste of ramen noodles is faint. The ramen noodles are served with a dark-colored broth. Saimin noodles, on the other hand, are filled with powerful tastes and are often served in clear broth.

Pork bone, chicken bone, bonito, dried sardines, and vegetables are used to make the broth for the ramen noodles meal. The broth of saimin noodles, on the other hand, is based on shrimp and bonito. You can determine the difference between the two noodle meals by tasting their broth.


Although saimin and ramen noodles seem to be quite similar, their taste profiles are very different.

It is critical to understand the components and technique utilized to make the two noodle meals. This manner, you can tell the difference between saimin and ramen noodles.


Why do people call ramen saimin?

The term “saimin” is a combination of two Chinese words: sai (thin) and min (noodle). The dish traces back to the late 1800s in Hawaii, during the plantation period, when laborers from different ethnic groups would assemble to dine, bringing diverse foods to share.

What is the difference between ramen and ramen noodles?

The primary distinction between these two noodle meals is that ramen is often served fresh, but ramyeon is always a dry, quick dish. There are also flavor distinctions, with ramyeon being significantly hotter than ramen.

What are Saimin noodles made from?

Less chewy and curlier. Wheat flour and eggs are used to make Saimin noodles. Ramen noodles are created from wheat flour and do not include eggs. In general, saimin broth is lighter than ramen soup. Samin noodles have a softer texture.

What do Saimin noodles taste like?

The major difference between them in terms of flavor is… Saimin soup has a shrimp and bonito base. Although chicken bone, pig bone, dried sardines, bonito, kelp, or other vegetables are used to make ramen soup. Saimin soup, in my perspective, tastes similar to udon soup with the addition of shrimp flavor.

What are real ramen noodles called?

Ramen noodles, also known as soba (as opposed to buckwheat soba noodles), are produced with wheat flour, egg, salt, and kansui mineral water.

What is actual ramen called?

Before the 1950s, ramen was often referred to as Shina soba, but now, Chka soba or just ramen () are more prevalent, as the name (Shina, meaning ‘China’) has acquired a negative connotation due to its relationship with Japanese imperialism.

What are the 2 types of ramen?

Ramen noodles are classified into two types: high alkaline, which is lighter and brighter, and low alkaline, which is thicker, heavier, and has a stronger wheat taste. Narrow noodles are more likely to be alkaline and have a spring in their step, while thick or wavy noodles are less likely to be alkaline.

Is there a difference between instant noodles and ramen?

The only thing that quick noodles and ramen have in common is that they are both noodle soups. Ramen is created from scratch, while quick noodles are produced from a wide selection of prefabricated noodles. Think about that the next time you name something ramen.

Are ramen noodles just rice noodles?

Although ramen noodles are usually manufactured with wheat flour, you may now purchase a wide range of ramen noodles made with rice. They make an excellent addition to noodle soup meals.

Why did McDonald’s stop selling saimin?

Okahara Saimin told KHON2 that the people who prepared their noodles are retiring, and the firm, which has been a popular on the island since the 1930s, must retire permanently. McDonald’s, a 40-year customer of Okahara Saimin, said that they discontinued selling the snack with no imminent plans to resume sales.

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