Yakamein Recipe (New Orleans Creole Beef Noodle Soup)
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs 20 mins
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Servings
8
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Calories
580 kcal
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Course
Main Course
Yakamein Recipe (New Orleans Creole Beef Noodle Soup)
Description
Yakamein Recipe (New Orleans Creole Beef Noodle Soup) starts with seasoning and searing chunks of chuck roast or eye of round to develop a brown crust that flavors the broth. Aromatic vegetables like onion, green bell pepper, and celery are softened in the pot before adding water and seasonings to simmer the meat until it's fall-apart tender over several hours. The long simmer extracts rich flavor and tenderizes the beef, which is then shredded or chopped.
The broth is seasoned with soy sauce, ketchup, Worcestershire sauce, and hot sauce to impart a savory, slightly tangy, and spicy profile distinct from traditional beef soups. Spaghetti noodles cooked al dente provide a textural contrast and absorb the flavorful broth. The dish is garnished with chopped scallions and optionally served with halved hard-boiled eggs, adding richness.
This soup is well-suited as a satisfying main meal, especially during cooler weather. Its blend of Creole seasoning with Asian-inspired sauce elements reflects its unique culinary heritage. Adjusting seasoning after simmering allows tailoring to personal taste.
Ingredients
- 3 pound chuck roast or eye of round, cut into 2-3 inch pieces, boneless
- 3 tablespoons creole seasoning or Cajun seasonings, divided
- 2 tablespoons olive oil
- 1 onion chopped, large
- 1 green bell pepper chopped
- 1 celery chopped, stalk
- 8 cups water
- 2/3 cup soy sauce or more to taste
- 2 tablespoons ketchup or more to taste
- 1 tablespoon Worcestershire sauce or more to taste
- hot sauce to taste
- salt to taste
- black pepper to taste
- 16 ounces spaghetti noodles cooked to al dente
- scallions for serving; chopped scallions; extra; hard boiled eggs halved
- hot sauce
- eggs
Instructions
- Season the chopped beef with 1 tablespoon Cajun or Creole seasonings.
- Heat the oil to medium-high heat in a large pot or Dutch oven. Sear the beef on each side to get a nice brown crust, about 10 minutes. Set the meat onto a plate and set aside.
- Add the onion, bell pepper, and celery. Cook for 5-6 minutes to soften.
- Stir in the water and remaining Cajun or Creole seasoning along with salt and pepper to taste, then scrape up the browned bits from the bottom of the pot.
- Tuck the browned beef back into the pot. Bring to a boil, then reduce heat and simmer 2-3 hours, or until the beef is fall-apart tender. Turn off the heat and cool for 20 minutes.
- Remove the beef and chop or shred it, to your preference.
- Skim the fat from the beef stock pot, then warm the broth on medium-low heat. Stir in the soy sauce, ketchup, Worcestershire sauce, hot sauce, and salt and pepper. Taste and adjust them all to your preference. You can simmer a bit to let the flavors mingle and develop.
- When you’re ready to serve the Yakamein, divide the beef into 8-10 bowls, then add the cooked spaghetti noodles.
- Top the bowls with warm stock from the pot, then garnish with scallions, extra hot sauce, and half a hard boiled egg.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 580 kcal
% Daily Value*
| Calories | 580kcal | 29% |
| Carbohydrates | 48g | 16% |
| Protein | 43g | 86% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 1300mg | 54% |
| Potassium | 857mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 901IU | 18% |
| Vitamin C | 15mg | 17% |
| Calcium | 64mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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