Yakamein (New Orleans Noodle Soup) Recipe

Name: Yakamein (New Orleans Noodle Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the soup:; 2 1/2 to 3 pounds boneless chuck roast; 8 to 9 cups water; 2 teaspoons Creole seasoning; 1/2 to 2/3 cups soy sauce, plus more to taste; 1 tablespoon ketchup, plus more for topping if you like; 1 tablespoon Worcestershire sauce; 1 1/2 tablespoons hot sauce, plus more to taste; 1 pound spaghetti (ramen, or udon), cooked according to package directions; 1 bunch scallions, trimmed and sliced; 1 bunch parsley or cilantro, chopped; 5 hard-boiled eggs, cut in half; For the Creole seasoning:; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

Servings: persons

For the soup:
2 1/2 to 3 pounds boneless chuck roast
8 to 9 cups water
2 teaspoons Creole seasoning
1/2 to 2/3 cups soy sauce, plus more to taste
1 tablespoon ketchup, plus more for topping if you like
1 tablespoon Worcestershire sauce
1 1/2 tablespoons hot sauce, plus more to taste
1 pound spaghetti (ramen, or udon), cooked according to package directions
1 bunch scallions, trimmed and sliced
1 bunch parsley or cilantro, chopped
5 hard-boiled eggs, cut in half
For the Creole seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

1
Place the beef roast in a large stockpot. Cover with water, and then add the Creole seasoning. Place 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 the beef to a large bowl and allow the beef and stock to cool for 20 to 30 minutes.
2
Remove beef from stock and shred or chop the cooled meat, removing and discarding 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, tasting as you go and adjusting the seasonings if needed. Once you're ready to serve, reheat the skimmed stock over medium heat until simmering.
3
To serve, divide the spaghetti and meat among 10 bowls. Top each 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.
4
Combine all ingredients together until well combined. Store in an airtight container for up to 3 months.

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For the soup:, 2 1/2 to 3 pounds boneless chuck roast, 8 to 9 cups water, 2 teaspoons Creole seasoning, and more.

Yes, Yakamein (New Orleans Noodle Soup) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yakamein (New Orleans Noodle Soup)

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