Yakamein soup seems to be the topic of many discussions. Yakamein is a hybrid soup made by mixing soy sauce, Creole spices and spaghetti and is the embodiment of my beloved New Orleans‘ melting pot. No one knows its origin but everyone agrees that its most magical as a cure for a hangover. In fact, it is often referred to as “Old Sober”.
A big steam pot of Yakamein Soup to share
The soup is made by combining spaghetti, chopped beef, green onions, and chopped hard-boiled eggs. Then those ingredients are drowned in a tangy beef broth, spiced up with hot sauce and soy sauce, and sprinkled with liberal amounts of Creole seasoning. I’ve even heard of more adventurous versions that include alligator. And just like jambalaya or gumbo, there are as many versions of Yakamein as there are grandmothers who make it. But at its core yakamein is a comfort food.
A take out version of Yakamein Soup
A likely explanation of Yakamein soup’s origin is that the New Orleans version of the dish was born from a culinary conversation between Creole cooks and the Chinese railroad workers who came to the city in the 1800s. Historically, you’d be hard-pressed to find yakamein in a restaurant, instead picking up a steaming cup at the city’s famous second lines and festivals. Nowadays, however, the dish is making its way onto the menus of local restaurants that offer a take on classic New Orleans flavor to those who aren’t lucky enough to know a Creole grandma or frequent a favorite corner store.
This version of Yakamein Soup has lots of scallions.
It also seems that there’s serious competition for the title of queen of yakamein, but no story about the dish is complete without a mention of Ms. Linda. Called “The Yakamein Lady,” Ms. Linda cooked for New Orleans public schools for 25 years, while she also sold her signature yakamein in steaming, meaty bowls from food stands at Sunday second lines. When Hurricane Katrina shut down most of New Orleans public schools in 2005, Ms. Linda began cooking full time, opening a catering company and eventually winning Creole cooking contests. Ms. Linda continues to peddle her soup around New Orleans, but her stand is always on the move, typically appearing amid the brass-band bustle of city festivals. Travelers lucky enough to catch Ms. Linda are guaranteed an ultimate yakamein experience, but if you miss her, don’t fret, the city is brimming with corner stores wafting the scent of beefy broth, and each is a unique experience. Wherever you choose to enjoy yakamein, one thing is certain, if your experience in New Orleans involves any kind of nightlife, and it certainly should, you’re going to need to get acquainted with Old Sober.
Yakamein Soup drizzled with hot sauce
Yakamein soup is the kind of dish that is a real made-from-whatever’s-in-yourcabinets, so curious eaters should feel free to attempt a rendition of their own. Feel free to use spaghetti or udon, and soy sauce, ketchup, or hot sauce as your finishing sauce. As for the seasoning, every chef has their own, but some recipes recommend a combination of paprika, onion, garlic, cayenne, thyme, and oregano. However, if you need a recipe to follow below is the one I use when we are need of a cure for the cocktail flu.
Print
Yakamein Soup
A comforting beef and noodle soup with magical hangover curative powers.
- Total Time: 4 hours 35 minutes
- Yield: 10 servings 1x
Ingredients
For the soup:
3 pounds boneless chuck roast
9 cups water
1 Tablespoon Creole seasoning
3/4 cup soy sauce
1 tablespoon ketchup, add more when serving if desired
1 tablespoon Worcestershire sauce
1.5 Tablespoons hot sauce, or more depending on your heat preference
1 pound spaghetti (ramen, or udon), cooked according to package directions
1 bunch scallions, trimmed and sliced
1 bunch cilantro, chopped (substitute parsley if you are cilantro averse)
5 hard-boiled eggs, cut in half
For the Creole seasoning:
2.5 Tablespoons paprika
2 Tablespoons kosher salt
2 Tablespoons garlic powder
1 Tablespoon coarsely ground black pepper
1 Tablespoon onion powder
1 Tablespoon cayenne pepper
1 Tablespoon dried oregano
1 Tablespoon dried thyme
Instructions
For the soup:
- Place the boneless chuck roast in a large stockpot and cover with water. Add the Creole seasoning and bring to a simmer over medium-high heat. Reduce the heat to low and simmer until the beef is tender, about 3 to 4 hours. Remove the beef to a large bowl or platter and allow the beef and stock to cool separately for 20 to 30 minutes.
- Shred or chop the cooled meat being sure to remove and discard any large chunks of fat. Skim the fat from the top of the stock. Add the soy sauce, ketchup, Worcestershire sauce, and hot sauce to the stock. Be sure to taste as you go and adjust the seasonings to your liking if needed. When ready to serve, reheat the skimmed stock over medium heat until simmering.
- To serve, divide the spaghetti and meat evenly between 10 bowls. Top each bowl with scallions and half an egg, then ladle some stock over the top. Garnish with a handful of chopped cilantro (or parsley). Serve with hot sauce, ketchup, and/or soy sauce for your guests to personalize to their own flavor preferences.
For the Creole seasoning:
- Stir all of the ingredients together in a small bowl until well combined. The Creole seasoning can be stored in an airtight container for up to 3 months.
- Prep Time: 35 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Boiling
- Cuisine: Asian
Trackbacks/Pingbacks