Recipe Share: New Orleans Yaka MeinOct 11 2015 · 0 comments · Chanel, Christoff Davis, Dallas, How-Tos, New Orleans Traditions, Recipe Share
Repost, because it’s Fall, it’s Sunday, it’s GOOD!!!
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My family loves this soup. Yaka mein is a New Orleans tradition and I grew up eating it. The beauty of this soup is how simple it is to prepare. It’s such a simple recipe for a huge payoff. You can literally stop at the grocery on your way home and have dinner on the table in one-hour. The best!
You prepare your stock with meat and put all of the fixings on the side – don’t add the fixings to your pot (fixings: boiled eggs, green onions, noodles, hot sauce, and soy sauce). I used chicken and shrimp in my soup, so you can be creative with the protein. Post the pictures when you make this soup (#ChristoffDavis). Yumsters!
New Orleans Yaka Mein Recipe
1 (3 to 4 pound) stewing beef roast (chuck, chuck tender, round, rump)
4 to 5 quarts of water
2 tablespoons of beef base (like Better than Bouillon)
1 teaspoon of seasoned salt (like Lawry’s)
2 teaspoons of Cajun seasoning (like Slap Ya Mama, or to taste)
1 teaspoon of onion powder
4 tablespoons of canola or vegetable oil
Kosher salt and freshly cracked black pepper, to taste
1 pound of spaghetti noodles
8 hard boiled eggs, peeled (or count one half egg per soup bowl)
1 green onion, sliced
Soy sauce, hot sauce, to taste
Worcestershire sauce, ketchup, optional
Fill a stockpot halfway with water. Add the beef base, seasoning salt, Cajun seasoning, onion powder, oil, pinch of salt and couple turns of the pepper grinder to the pot and whisk to mix up. Place the meat in a stockpot – the water should cover the meat plus about an inch. Bring to a boil; reduce heat and simmer for 2 to 3 hours, or until the meat is tender and begins to fall apart. Remove the beef from the broth and using forks, pull it apart and return the shredded beef to the broth. Add salt and pepper, taste and adjust seasonings. Hold the soup over low until needed.
Meanwhile, boil the eggs, cool and peel them; set aside. Cook the spaghetti noodles according to package directions.
To assemble the soup, place a serving of spaghetti noodles in the bottom of a bowl. Use a slotted spoon to extract a serving of the shredded beef and add that on top of the noodles. Add a boiled egg, either whole, halved lengthwise or cut into chunks. Spoon about 1-1/2 cups of the beef broth on top and sprinkle with sliced green onion. Add a few dashes of soy sauce, hot sauce and Worcestershire sauce. Some folks also like to also add a bit of ketchup to theirs.
Can also prepare the meat in the crockpot – a good idea if you want to put this on before bedtime in the wee hours of post-Mardi Gras morning! Put the roast and seasonings in the crockpot, cover and cook on high for 1 hour, then on low for 6 to 8 hours longer, or, cook on low for up to 10 hours, until meat is falling apart. Boil the noodles, eggs and assemble as above.
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Recipe courtesy of Deep South Dish