Yakamein (New Orleans Noodle Soup)

1. 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. 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. 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. 4

   Combine all ingredients together until well combined. Store in an airtight container for up to 3 months.

* Per serving · 4 servings · Values may vary.