Yakamein Soup Recipe
Indulge in savory Beef Yakamein Soup, a Southern classic bursting with flavor. Tender beef, aromatic veggies, and hearty noodles come together in a rich broth, topped with a delicious egg garnish.
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Calories: 925kcal
Servings: 4
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.
- Saut� 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
Serving: 4g | Calories: 925kcal | Carbohydrates: 76g | Protein: 64g | Fat: 40g | Saturated Fat: 14g | Cholesterol: 335mg | Sodium: 2185mg | Potassium: 1164mg | Fiber: 5g | Sugar: 7g | Vitamin C: 20mg | Calcium: 142mg | Iron: 8mg