New Orleans Yakamein
A beloved New Orleans comfort dish, yakamein is a rich beef noodle soup made with tender beef, spaghetti noodles, a deeply seasoned broth, and topped with boiled eggs and green onions.
Equipment
- Large Pot
- Skillet
- Knife
- Cutting board
Ingredients
Yakamein Soup
- 1 lb beef stew meat or chuck, cut into chunks
- 8 cups beef broth
- 8 oz spaghetti noodles
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp Creole seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- salt and black pepper to taste
- 4 hard-boiled eggs halved, for serving
- green onions sliced, for garnish
- hot sauce optional, for serving
Instructions
- Season beef with salt and pepper. In a large pot over medium-high heat, sear beef until browned on all sides.
- Add beef broth, soy sauce, Worcestershire sauce, Creole seasoning, garlic powder, and onion powder. Bring to a boil, then reduce to a simmer.
- Simmer uncovered for 35–40 minutes, until beef is tender and broth is flavorful.
- Meanwhile, cook spaghetti noodles according to package instructions. Drain and set aside.
- Divide cooked noodles among bowls and ladle hot broth and beef over the top.
- Top with halved hard-boiled eggs, sliced green onions, and hot sauce if desired. Serve hot.
Notes
Yakamein is traditionally enjoyed as a late-night comfort food in New Orleans. Adjust seasoning and hot sauce to taste.