Description
Dive into the heartwarming, soul-soothing world of Yakamein, a cherished New Orleans classic affectionately known as “Ol’ Sober.” Perfect for curing those post-party blues or simply indulging in a rich, flavorful broth, this recipe melds tender beef, silky noodles, and spices that whisper tales of Creole and Chinese culinary fusion. Join me as we create a pot full of comfort that’s sure to lift spirits and satisfy cravings!
Ingredients
Scale
- 1 lb beef chuck roast
- 8 cups beef broth
- 4 packets instant noodles (noodles only)
- 4 hard-boiled eggs, halved
- 4 green onions, chopped
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- Salt and pepper, to taste
- Hot sauce (optional, for serving)
- Additional soy sauce (optional, for serving)
Instructions
- Cook the Beef:
- In a large pot, cover the beef chuck roast with water and bring to a boil. Reduce heat and simmer until beef is tender, about 2 hours. Remove, cool, and shred.
- Prepare the Broth:
- Use the same pot to combine beef broth, soy sauce, Worcestershire sauce, and garlic powder. Bring to a boil, then season with salt and pepper.
- Noodles:
- Cook the noodles according to package instructions, drain, and evenly distribute into four bowls.
- Assemble:
- Place shredded beef over noodles, pour hot broth, and top each bowl with two egg halves. Garnish with green onions.
Notes
- For an extra layer of flavor, consider adding star anise or a cinnamon stick to the broth while it simmers.
- Customize the heat level with hot sauce, serving it on the side for an adjustable kick.
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole/Chinese Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 g
- Sodium: 870 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 225 mg