For the soup:

1. 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.
2. 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.
3. 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:

1. 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.