New Orleans Yakamein Soup

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Sometimes called Old Sober, Yakamein is a beloved New Orleans noodle soup blending Chinese, Creole, and African-American influences. A deeply savory beef broth seasoned with soy and Worcestershire is poured over tender stewed beef, thin noodles, a halved hard-boiled egg, and a shower of scallions, making it the city's go-to restorative bowl.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 19 gFat
• 6 gSaturated Fat
• 42 gCarbs
• 2 gFiber
• 4 gSugar
• 35 gProtein
• 1080 mgSodium
• 640 mgPotassium
• 75 mgCalcium
• 5 mgIron
• 4 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the broth and beef

• 2 tbsp vegetable oil
• 1.5 lbs beef chuck, trimmed and cut into 1/2-inch cubes
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 8 cups low-sodium beef stock
• 3 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp oyster sauce
• 1 tsp Creole seasoning
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp beef bouillon paste
• 1/2 tsp freshly ground black pepper

For the noodles and garnish

• 8 oz thin spaghetti, broken into 3-inch pieces
• 4 large hard-boiled eggs, peeled and halved lengthwise
• 5 green onions, thinly sliced (whites and greens)
• 1 tsp toasted sesame seeds, optional
• Hot sauce, for serving

Directions

1. Pat the beef dry and sprinkle with half the Creole seasoning. Heat the oil in a large heavy pot over medium-high; sear the beef in batches until deeply browned on all sides, about 6 minutes total. Transfer to a plate.
2. Reduce heat to medium and add the onion to the pot. Cook, scraping up the fond, until softened and lightly caramelized, 5 minutes. Stir in garlic and ginger and cook 30 seconds until fragrant.
3. Pour in the beef stock and add soy sauce, Worcestershire, oyster sauce, remaining Creole seasoning, thyme, bay leaves, bouillon paste, and black pepper. Return the beef and any juices to the pot and bring to a simmer.
4. Partially cover and simmer gently until the beef is fork-tender, 25 to 30 minutes. Skim any foam or excess fat from the surface as needed.
5. Remove the beef with a slotted spoon and shred with two forks; set aside. Add the broken spaghetti directly to the simmering broth and cook, stirring occasionally, until just tender, 8 to 9 minutes.
6. Stir the shredded beef back into the pot and taste for seasoning, adjusting soy or Worcestershire as desired. Remove the bay leaves.
7. Ladle the soup into warm bowls, making sure each gets a good portion of noodles and beef. Top each bowl with two hard-boiled egg halves and a generous pinch of green onions.
8. Finish with sesame seeds if using and serve immediately with hot sauce on the side.

Cook’s Notes

• For the deepest flavor, make the broth a day ahead, refrigerate overnight, and scrape off the solidified fat before reheating.
• Traditional vendors in New Orleans often add a splash of apple cider vinegar or Crystal hot sauce directly to the bowl for brightness.
• Swap thin spaghetti for fresh ramen, thin udon, or even angel hair if you prefer; just adjust cooking time accordingly.
• The broth base freezes beautifully for up to 3 months; cook noodles fresh when reheating so they don't turn mushy.
• For a heartier version, add a handful of sliced shiitake mushrooms or a few small shrimp during the last 5 minutes of simmering.

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