Hello, I Austin Carter welcome you all to Beyond The Bayou Blog where we usually create the best recipes and recreate the flavors along with various variations.
New Orleans is a city known for its rich cultural tapestry, vibrant music scene, and, of course, its distinctive cuisine. Among the myriad culinary delights that grace the tables of this eclectic city, one dish stands out as a testament to its unique blend of flavors and cultural influences – Yakamein soup. Often referred to as “Old Sober,” this hearty soup has a fascinating history and holds a special place in the hearts and palates of locals.
Beyond its delicious taste, Yakamein holds cultural significance in New Orleans. It serves as a reminder of the city’s diverse history and the blending of culinary traditions that occurred in its kitchens. The soup’s association with hangover relief adds a layer of practicality and charm, turning it into a go-to remedy for locals seeking comfort after a night of revelry.
I even tried this recipe with Southern Cornbread and Chicken Salad some time ago with one of my cousins when we visited New Orleans at an event or maybe a family function. Yakamein soup is relatively high in protein due to the beef pork and eggs. It was a delightful experience and I think now is the perfect time to share this lovely recipe with you all.
The Origin of Yakamein Soup!
Yakamein has roots that trace back to Chinese and African culinary traditions, melding together in the vibrant melting pot that is New Orleans. The dish is believed to have originated in the early 20th century, gaining popularity as a staple in the city’s Creole and African American communities. Over time, it became a beloved comfort food, cherished for its ability to cure hangovers, earning it the nickname “Old Sober.”
Overview: How To Make Yakamein Soup?
Step 1: Marinate the Beef
- Season 1.5 pounds of beef chuck roast with 1.5 tsp kosher salt, 1 tsp black pepper, 1/2 tsp cayenne pepper, and 1/2 tsp paprika. Let it marinate for 20 minutes to enhance the flavors.
Step 2: Sear the Beef
- Heat 2 tbsp of avocado oil or vegetable oil in a large pot over medium-high heat. Sear the marinated beef pieces until they are nicely browned on all sides. Set the beef aside.
Step 3: Saute the Vegetables
- In the same pot, add 1 cup chopped yellow onion, 1/2 cup diced green pepper, 1/2 cup diced celery, and 4 cloves minced garlic. Saute until the vegetables become translucent and aromatic.
Step 4: Combine Ingredients
- Return the seared beef along with any accumulated juices back into the pot with the sauteed vegetables.
Step 5: Simmer the Soup
- Add 2 tbsp soy sauce, 1.5 tsp Worcestershire sauce, 1.5 tsp granulated garlic, 2 tbsp beef bouillon paste, and 8 cups of water to the pot. Stir well to combine. Bring the soup to a simmer over medium heat.
Step 6: Cook the Spaghetti
- While the soup is simmering, cook 4 ounces of dry spaghetti in a separate pot according to package instructions until tender. Drain and set aside.
Step 7: Adjust Seasoning
- Once the beef is tender and the flavors have melded (usually about 1-1.5 hours of simmering), taste the soup and adjust seasoning if needed with salt, pepper, or additional spices.
Step 8: Serve
- Divide the cooked spaghetti into soup bowls. Ladle the hot soup over the noodles. Garnish each bowl with sliced hard-boiled eggs, a dash of hot sauce, and a sprinkle of sliced green onions.
Enjoy your delicious homemade Yakamein Soup!
Try More Such Recipes!
Yakamein Soup Recipe
Equipment
- Mixing Bowl
- Heavy-bottomed pot
- Spoon or tongs
- Knife and Cutting Board
- Large pot for boiling spaghetti
- Soup ladle
Ingredients
- 1,1/2 pounds beef chuck roast, cut into 1-inch pieces
- 1,1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1/2 tsp cayenne pepper, or to taste
- 1 cup sliced green onions
- 4 large hard boiled eggs, peeled and halved
- 4 ounces dry spaghetti
- 2 tbsp beef bouillon paste
- 8 cups water
- 1,1/2 tsp granulated garlic
- 1,1/2 tsp Worcestershire sauce
- 2 tbsp soy sauce
- 4 cloves garlic, minced
- 1/2 cup diced green pepper
- 1/2 cup diced celery
- 1 cup chopped yellow onion
- 2 tbsp avocado oil or vegetable oil
- 1/2 tsp paprika
Instructions
- Season beef with salt, pepper, cayenne, and paprika. Let marinate for 20 minutes.
- Sear beef in oil until browned; set aside.
- Sauté onions, celery, peppers, and garlic until translucent.
- Return beef to pot with accumulated juices.
- Add soy sauce, Worcestershire, granulated garlic, water, and bouillon paste. Simmer until beef is tender.
- Taste and adjust seasoning if needed.
- Cook spaghetti until tender, then divide into soup bowls.
- Ladle hot soup over noodles and garnish with egg, hot sauce, and green onions.
Nutrition
Some Much-Needed Tips!
- Quality Beef: I always opt for a well-marbled beef chuck roast. Cutting it into 1-inch pieces ensures even cooking and that melt-in-your-mouth tenderness.
- Marinating the Beef: Before cooking, I marinate the beef with salt, pepper, cayenne, and paprika for 20 minutes. This step really enhances the meat’s flavor and texture.
- Proper Searing: Make sure your oil is hot enough when searing the beef. This creates a delicious brown crust, adding depth to the soup. If needed, sear the beef in batches to avoid overcrowding.
- Building Flavor: Sauteing onions, celery, peppers, and garlic until translucent creates a flavorful base for the soup, developing rich, savory tastes throughout.
- Simmering the Soup: After adding all ingredients to the pot, I let the soup simmer over low heat until the beef is tender. This slow-cooking process melds the flavors together, creating a hearty broth.
- Garnishing: Each bowl gets a garnish of sliced hard-boiled eggs, hot sauce, and green onions. These add both color and extra flavor, rounding off this comforting and satisfying dish perfectly.
Variations that Will Make a Difference!
- Complement With: This dish pairs wonderfully with brisket or pork belly. Even crawfish or lobster (that’s my favorite) would complement it beautifully.
- Noodle Variety: While spaghetti is the classic choice, don’t hesitate to experiment with different noodles like udon or any other Chinese noodles for a unique twist.
- Seasoning Advice: I never compromise on flavor. My homemade Pot Roast Seasoning is not only the best but also incredibly simple to make.
- Creative Toppings: Don’t stick to the usual! Try unconventional toppings like baby bok choy, spinach, bean sprouts, or Boiled Cabbage. They may not be traditional, but they’ll add excellent flavor and texture to your dish. Get creative with your toppings!
What to Serve with Yakamein Soup?
Storing and Managing Leftovers!
- Refrigeration: I always store leftover Yakamein in a sealed container in the refrigerator. It stays fresh for up to 5 days when properly refrigerated.
- Reheating: When it’s time to enjoy leftover Yakamein, I gently warm it in a pan over low to medium heat until it’s heated through. This method helps preserve its delicious flavors and texture.
- Freezing Beef and Broth: If there’s leftover beef and broth but I don’t want to freeze the noodles, I freeze them in a freezer container for up to 6 months. This way, I can enjoy the savory essence of Yakamein later.
- Avoid Freezing Noodles: It’s best not to freeze Yakamein with the noodles, as they might become mushy when thawed and reheated. Instead, I cook fresh noodles separately when reheating the frozen beef and broth.
- Spice it Up: When reheating, I love to personalize my Yakamein with extra spices or toppings. A touch of hot sauce or additional herbs can really enhance the flavors to suit my taste preferences.
Can I use store-bought beef broth instead of making bouillon paste?
Absolutely! Using store-bought beef broth instead of making bouillon paste for Yakamein Soup is a convenient option. It provides a rich, savory base that saves time without compromising on flavor. Just make sure to choose a broth that complements the other ingredients in your soup. It’s a simple swap that ensures your Yakamein Soup remains delicious and satisfying.