Yakamein (New Orleans-Style Noodle Soup) Recipe

Yakamein might just be the best noodle soup youve never heard of. Originating in New Orleans, this dish has a cult following locally but has remained under the radar outside of Louisiana. Known for its comforting, flavorful broth and hearty noodles, Yakamein is a must-try for anyone looking to explore the culinary richness of The Big Easy. While its beloved by locals for its ability to cure hangovers earning it the nickname "Old Sober" its just as perfect for any occasion when youre craving a big, steaming bowl of soup.

Whether youre dealing with the aftermath of a night out or simply in the mood for a delicious and satisfying meal, Yakamein is a dish thats bound to win you over.

Here's how to make it:

Ingredients

• 1 1/2 pounds beef chuck roast, cut into 1-inch pieces
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper, or to taste
• 1/2 teaspoon paprika
• 2 tablespoons avocado oil or vegetable oil
• 1 cup chopped yellow onion
• 1/2 cup diced celery
• 1/2 cup diced green pepper
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons granulated garlic
• 8 cups water
• 2 tablespoons beef bouillon paste
• 12 ounces dry spaghetti
• 4 large hard boiled eggs, peeled and halved
• 1 cup sliced green onions

Directions

1. Place the beef pieces in a bowl and season with kosher salt, black pepper, cayenne pepper, and paprika. Toss the beef until evenly coated. Let the beef sit at room temperature for about 20 minutes, or refrigerate if preparing ahead of time.
2. Heat the oil in a heavy-bottomed pot over high heat until shimmering. Add the beef in a single layer and sear until a nice brown crust forms, about 3 to 5 minutes. Flip the beef over and cook for an additional 2 minutes. Remove the beef from the pot and set it aside.
3. In the same pot, add the chopped onion, celery, green pepper, and minced garlic. Stir and cook until the onions become translucent, about 3 to 5 minutes.
4. Return the beef to the pot, including any juices that have accumulated. Stir in the soy sauce, Worcestershire sauce, granulated garlic, water, and beef bouillon paste. Bring the mixture to a simmer.
5. Once simmering, reduce the heat to medium-low and let it cook for 60 to 90 minutes, or until the beef is tender. Taste the soup and adjust the seasoning with more salt or soy sauce if necessary. Keep the soup on low heat until ready to serve.
6. While the soup simmers, bring a large pot of lightly salted water to a boil. Cook the spaghetti, stirring occasionally, until tender, about 12 minutes. Drain the noodles and divide them evenly among 4 large soup bowls.
7. Chef's Note: If preparing the noodles ahead of time, cook until tender, drain, and rinse them under cold water. Toss the noodles with a little vegetable oil to prevent them from sticking. They can be held at room temperature until the soup is ready. To reheat, place the noodles in the microwave for 1 minute or dunk them into hot soup in a mesh strainer.
8. Once the soup is ready, ladle it over the prepared noodles in each bowl. Garnish with a halved hard-boiled egg, hot sauce, and sliced green onions for added flavor.

Nutrition Facts (per serving)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.