Dashes of soy sauce.
Some beef bouillon for added beefy flavor.
And served with spaghetti, ketchup (yes ketchup), a hard boiled egg and a heavy sprinkle of green onions.
The history of Yakamein is not truly understood. Some say it was brought back by the soldiers from the Korean War. And others state that it was introduced to New Orleans from the Chinese immigrants. Whatever the case, I'm glad it came to be.
For my Yakamein, I wanted to make my own spaghetti--since I have been neglecting my pasta maker, but your favorite store brought spaghetti will do. I added ginger to my broth, picked up a chuck roast and decided to add some beef back bones.
There are also some recipes that use pork or both beef and pork. Some would also throw in shrimp. I hope y'all try this delicious yet simple soup that I had growing up and enjoy it just as much as I did and still do!
New Orleans Yakamein Soup
- 3 lbs beef chuck roast
- 2-3 beef back bones (optional)
- 2 teaspoons of Creole seasoning
- 1 inch piece of ginger
- 1 tablespoon Worcestershire sauce
- 1/2 cup soy sauce or tamari
- 1 tablespoon beef bouillon (I like the better than bouillon brand)
- dried chile peppers
- 1 package of spaghetti, cooked
- thinly sliced onions
- green onions for garnish
- 5 hard boiled eggs
- ketchup for garnish
- Sambal Oelek Chili paste
Place the chuck roast and beef ribs in a large stock pot or slow cooker and cover with water. Add creole seasoning, dried peppers and over medium-high heat, bring to a simmer, then reduce the heat to low and simmer for 3 to 4 hours, until the beef is tender.
Remove beef and cube the chuck roast, place aside. Season broth with ginger, soy sauce, beef bouillon. Simmer for 5-10 minutes add beef back in and taste and adjust to your liking.
In a bowl add the spaghetti with some beef and broth. Garnish with onions, green onions, boil egg and ketchup or Sambal. Enjoy!
If your Creole seasoning contains salt, be sure to cut back the salt in either the soy sauce or beef bouillon.