Saimin is like ramen’s Hawaiian cousin, a savory and addictive noodle soup with various toppings, but with a different, perhaps simpler flavor profile. If you’ve ever been to the islands, you’ve likely seen it on menus everywhere.

The key to making it at home is a doctored-up broth that starts with chicken, beef or vegetable broth and gains depth of flavor from fresh ginger, garlic, soy sauce and dashi. You can find dashi powder in the Japanese section of any Asian market. Derived from dried fish, it’s used to add complex, savory flavors. If you don’t have it, you can skip it or substitute miso paste, bouillon or even a few pinches from the flavor packet from an instant ramen package. (If you’re using a substitute, start with ½ teaspoon and add more to taste.)

That broth becomes a tasty backdrop for whatever toppings you choose. I always come back to the classic Hawaiian-style combo of ham, egg, green onions and a few leafy Asian greens, but leftover rotisserie or grilled chicken would be great, as would a few quickly sautéed shrimp or cubes of firm tofu, if you prefer.

As for the noodles, seek out fresh ramen-style noodles if you can. They should last up to a week in your refrigerator. The noodle aisle in an Asian supermarket can be vast, and it’s sometimes hard to tell one type of noodle from another. Just know that there are noodles made specifically for soups, and others that work better for dry dishes like stir fries. If the label wording isn’t clear, look for any clues on the packaging (is there a picture of soup?). In a pinch, use the dry noodles from an instant ramen pack.

Hawaiian-Style Saimin

Serves 2

For the broth:

2 cups chicken, beef or vegetable stock

2 cups water

2 thick slices fresh ginger

2 cloves garlic, peeled and smashed, but left whole

½ to 1 tablespoon soy sauce

½ teaspoon sesame oil

½ teaspoon dashi powder

For the saimin:

2 eggs, whisked and seasoned with a dash of sesame oil and a pinch of salt

Oil for cooking the eggs

4 to 6 baby bok choy

6 to 8 ounces fresh ramen noodles (or dry noodles from 2 instant ramen packets)

2 to 3 scallions, finely chopped

2 ounces deli ham, sliced into strips (or shredded rotisserie chicken or cubed tofu)

Sliced chiles, optional

Directions

Combine the broth ingredients — the stock, water, ginger, garlic, soy sauce, sesame oil and dashi — in a large pot. Bring to a simmer and cook until warmed through. Taste and adjust the flavor to your preference. Keep warm until ready to serve.

Season another large pot of water generously with salt and set over high heat.

While you’re waiting for the water to boil, prepare the eggs: Heat a pan over medium heat. Drizzle a small amount of oil into the pan. When the pan is hot, pour in the eggs and swirl it so they evenly coat the bottom of the pan. When the eggs are cooked on the bottom and just set on top, gently slide the eggs onto a plate. When cool enough to handle, roll the omelet into a cigar shape and and cut into ribbons. Set aside.

When the water comes to a boil, drop in the baby bok choy and cook for 1 to 1½ minutes, until the leaves turn deep green and wilt. Using the tongs, remove the bok choy and let drain. (Keep the water at a boil.) Trim ½-inch off the stem ends and separate the individual leaves.

Drop the noodles into the boiling water and cook according to package directions, usually just 1 or 2 minutes. Drain the noodles.

To serve, divide the noodles into 2 large bowls. Arrange the toppings — egg ribbons, scallions, sliced ham and bok choy leaves — around the noodles. Remove the ginger and garlic from the hot broth, then pouring the broth over the noodles and toppings. Garnish with sliced chiles and serve.

Stacie Dong is a San Francisco food writer.