On a chilly day, nothing warms you up like a steaming bowl of Yakamein Soup. This New Orleans classic, known as “old slang” or “Sunday soup,” combines comforting flavors and textures into one satisfying dish.
The rich, umami-packed broth, infused with soy sauce and beef, creates a deeply savory experience. Tender noodles and fresh vegetables complete the dish, with a garnish of green onions and boiled egg adding extra layers of flavor and texture.
I discovered Yakamein on a trip to New Orleans, captivated by its blend of Asian and Creole influences. Its harmonious flavors and simple preparation quickly made it a favorite in my kitchen.
Whether you’re enjoying it on a cold day or any time of year, this soup is sure to be a comforting and delicious addition to your meal rotation.
Why I Love This Recipe?
- Satisfying Comfort: The rich broth and tender beef make every bite incredibly comforting, perfect for cozy evenings.
- Versatile Ingredients: I love how this recipe adapts to whatever vegetables or proteins I have on hand, making it a versatile choice.
- Easy to Make: It’s surprisingly simple to prepare, even for busy weeknights, which is a huge plus for me.
- Flavorful Broth: The combination of soy sauce and beef creates a deep, savory flavor that’s both unique and irresistible.
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
Exciting Recipe Variations to Experiment With!
- 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!
Tasty Treats That Go Well with Yakamein Soup!
When serving Yakamein soup, pair it with sides that complement its rich and savory flavors. Think about dishes that add texture, balance the spiciness, or bring a refreshing contrast. These sides will not only enhance the meal but also create a well-rounded dining experience everyone will enjoy.
James Anderson
Tuesday 20th of August 2024
Looks like I’ll be keeping the “Old Sober” tradition alive in our house! 😄
Sophia Miller
Tuesday 20th of August 2024
I loved the recipe, but I found it a bit too salty for my taste. Next time, I’ll try using low-sodium broth. Also, I think adding some fresh lime juice at the end might give it a nice tangy kick