YAKAMEIN –
THAT NEW ORLEANS SOUP
Its origins are murky, its recipe is seldom found in cookbooks, sometimes called Ol’ Sober, it’s reputed to cure hangovers—and most native New Orleans home cooks just know how to make it. The late famous New Orleans chef, Leah Chase, said it was born in the now defunct Chinatown, established in the mid-19th century by Chinese immigrants who came to work in the sugar cane fields and railroad building. Their traditional noodle soup used local ingredients, and it became the “fast food” of choice all over the city. This version relies on spices and herbs, others have chopped vegetables. The recipe looks like a long list of ingredients and steps, but it actually comes together quickly, and everything goes in one big pot.
Basics
- 1 ½ lbs chuck roast, sliced into ½” strips– marinated in 1 tblsp soy sauce and 2 tsp Creole seasoning for at least an hour.
- ½ to 1 lb shrimp, peeled and deveined—marinated in 2 tsp soy sauce and 2 tsp Creole seasoning for half hour
- 6 eggs—hard boiled
- ½ lb spaghetti, cooked in salted water to preferred doneness
- Chopped scallions for garnish
- Hot sauce
Broth
- 8 cups beef broth
- 1 tblsp EACH—soy sauce, Worcestershire sauce and Creole seasoning
- 1 tsp EACH—onion powder, garlic powder, oregano, thyme, paprika
- ¼ tsp cayenne
- Salt and pepper to taste
In a large soup pot or Dutch oven, brown the beef strips in a little cooking oil, in batches, until they’re browned on both sides. Add the broth and all the seasonings, spices and herbs, stir well and bring to a boil. Reduce heat and simmer very gently, uncovered, for an hour or more—until the beef is very, very tender. Boil the eggs, peel and set aside. When the soup is almost done, cook the spaghetti, drain and keep warm. Taste soup and adjust seasonings. Add marinated shrimp to the soup for the final 5 minutes of cooking. Divide the warm spaghetti into 6 bowls—top with beef and shrimp, then ladle in broth. Garnish with halved eggs, chopped scallions and a splash of hot sauce.
The Kitchen Hive
