Description
Yakamein is a comforting and flavorful Creole fusion soup from New Orleans, famed for its restorative qualities after a night of drinking. This hearty dish features tender marinated chuck roast, succulent shrimp, soft boiled eggs, and spaghetti noodles in a richly seasoned beef broth infused with Creole spices, soy sauce, and Worcestershire sauce. Perfect as a soul-warming meal any time of day, yakamein delivers a balance of savory, spicy, and umami flavors with a touch of green scallion garnish.
Ingredients
Beef
- 1.5 pounds chuck roast, cut into ½ inch strips
- 2 Tbsp cooking oil
- 2 tsp Creole seasoning (for beef marination)
- 1 Tbsp soy sauce (for beef marination)
Shrimp
- ½ pound shrimp, peeled and deveined
- 1 tsp Creole seasoning (for shrimp marination)
- 1 tsp soy sauce (for shrimp marination)
Eggs and Noodles
- 6 eggs
- 8 oz dried spaghetti noodles
Broth and Seasonings
- 8 cups beef broth
- 1 Tbsp Creole seasoning
- 1 Tbsp soy sauce
- 1 Tbsp Worcestershire sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- ¼ tsp cayenne pepper
- ½ tsp black pepper
Garnish
- ½ cup chopped scallions
Instructions
- Marinate Beef: Combine 2 tsp Creole seasoning and 1 Tbsp soy sauce with the chuck roast strips. Allow the beef to marinate for at least 30 minutes to infuse flavor.
- Sear Beef: Heat 2 tablespoons of cooking oil in a large soup pot or Dutch oven over medium-high heat. Add the beef strips in batches to avoid overcrowding, searing on both sides until nicely browned.
- Prepare Broth: Pour 8 cups of beef broth into the pot with the seared beef. Add 1 Tbsp Creole seasoning, 1 Tbsp soy sauce, 1 Tbsp Worcestershire sauce, 1 tsp each of onion powder, garlic powder, dried oregano, dried thyme, and paprika, plus ¼ tsp cayenne and ½ tsp black pepper. Stir well and bring to a boil.
- Simmer Beef: Reduce heat to medium-low and let the broth simmer uncovered for about 1 to 1.5 hours until the beef becomes tender and almost melts in your mouth. Stir occasionally and taste for seasoning adjustment.
- Cook Spaghetti: While beef simmers, cook the dried spaghetti noodles according to package directions until al dente. Drain and set aside, keeping separate from the broth.
- Soft Boil Eggs: Bring a pot of water to a rolling boil. Gently add 6 eggs using a spoon, reduce heat to medium, and cook for your preferred doneness (6–7 minutes for soft boiled, 8–9 for semi-soft, 10–11 for hard boiled). Remove eggs and immediately place them into an ice water bath to stop cooking.
- Marinate Shrimp: Toss the peeled shrimp in 1 tsp Creole seasoning and 1 tsp soy sauce. When beef is tender, add the shrimp to the pot and cook for 5 minutes until just cooked through.
- Assemble Dish: In large serving bowls, place a desired amount of cooked spaghetti noodles. Top with beef strips, shrimp, and ladle hot broth over the top.
- Garnish and Serve: Halve the soft boiled eggs and place them on top with chopped scallions. Optionally, add a splash of hot sauce for extra heat. Serve immediately to enjoy the rich flavors.
Notes
- Cook eggs 6-7 minutes for soft boiled, 8-9 minutes for semi-soft, or 10-11 minutes for hard boiled to suit your preference. For an extra flavor boost, try marinated mayak eggs.
- Leftovers improve in flavor as they sit; refrigerate broth mixture in an airtight container for up to three days. If you omit shrimp, broth can be stored for up to five days.
- Boiled eggs can be stored in the broth to marinate and absorb more flavor.
- Store cooked spaghetti noodles separately to prevent them from becoming overly soft when refrigerated with broth.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Creole, New Orleans
