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Every city has their local specialties and New Orleans is no different. One of their signature dishes is a mashup of cultures that has delicious results! Yakamein is a beefy soup served over noodles- in this case it’s spaghetti. Despite the Asian name, the Italian noodles here are comforting and delicious.
The rich broth is fortified with stew or brisket meat and then topped with some sliced hard-boiled egg for even more protein. It’s a filling, hearty dish that’s earned it the nickname of “Old Sober” since it’s commonly used as a hangover cure. Enjoy this meal using chopsticks or a fork- either are acceptable here!
I used a 1.5 pound piece of brisket for this recipe and it was already the correct weight for what I needed right from the store.
In addition to the beef there’s also some chopped green pepper and onion in the mix. For spices this version has paprika and cayenne, but you can also add chili powder or jalapeño to the recipe for a bit more kick if you like.
For a fresh flavor some chopped green onions sprinkled on at the last minute before serving enhance the look and taste of this Southern classic.
This warming dish is a lot less famous than the chicory coffee or sugary beignets that New Orleans is often recognized for, but it’s a secret that needs to be shared far and wide. It’s simple to make and is a wonderful soup to add to your recipe collection. And, it’s just a little bit different than beef stew or chili- making it a unique way to enjoy a beefy soup.
New Orleans Yakamein
Yield(s): 4 bowls
40m prep time
1h 12m cook time
893 calories
Diet: Low-Lactose
you're making mealtime meaningful.
Ingredients
- 1 1/2 pounds beef chuck roast or brisket, cut into 1-inch pieces
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon smoked paprika
- 2 tablespoons vegetable oil
- 1 cup chopped yellow onion
- 2 stalks celery, diced
- 1/2 cup diced bell pepper
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 1/2 teaspoons Worcestershire sauce
- 1 tablespoon oyster sauce
- 1 1/2 teaspoons garlic powder
- 10 cups water
- 2 tablespoons beef bouillon paste
- 12 oz uncooked spaghetti
- 4 large hard boiled eggs, peeled and halved
- 1 cup chopped green onions
Preparation
- Add beef to large bowl along with salt, pepper, cayenne, and paprika. Toss to combine and allow to marinate for at least 20 minutes.
- Add oil to stockpot and heat over high. Add beef and sear for 3-5 minutes. Turn over and cook for 2 minutes. Remove beef from pan.
- Turn heat down to medium-high and add onion, celery, bell pepper, and garlic to pan. Cook for 3-5 minutes.
- Add beef back to pan along with soy sauce, Worcestershire sauce, oyster sauce, garlic powder, water, and bouillon. Simmer on low for 60 minutes.
- While soup simmers cook spaghetti to package directions. Divide pasta among 4 bowls. Cover with soup broth and meat, and top with sliced eggs and green onions.
Recipe adapted from All Recipes.