New Orleans Yakamein: Creole Beef Noodle Soup with Soft-Boiled Egg
A rich, comforting beef noodle soup from New Orleans, loaded with tender shredded chuck roast, spaghetti, and a soft-boiled egg. This Creole-Cajun classic is the ultimate hangover cure.
- Prep20 min
- Cook3h
- Total3h 20m
- DifficultyMedium
- Servings4
Yakamein is a hidden gem of New Orleans cuisine, often overshadowed by gumbo and jambalaya. This beef noodle soup is a symphony of savory flavors, with a rich broth, tender shredded beef, and a perfectly soft-boiled egg that adds a silky richness. The combination of Creole seasoning, soy sauce, and Worcestershire creates a deeply umami broth that clings to the spaghetti.
While traditionally served with hard-boiled eggs, this version uses soft-boiled eggs for a luscious, runny yolk that blends into the soup. The fresh green onion and hot sauce on top cut through the richness, making each spoonful irresistible. It's a one-pot wonder that's both humble and extraordinary.
Ingredients
Converted amounts are rounded.
Method
- Heat a heavy-bottomed Dutch oven or large pot over medium-high heat. Pat the chuck roast dry and season generously with salt and pepper on all sides.
- Add the neutral oil to the hot pot. Sear the chuck roast for 10–12 minutes, turning occasionally, until deeply browned and caramelized on all sides. Transfer the beef to a plate and set aside.
- Reduce the heat to medium. Add the diced celery, onion, and bell pepper to the pot. Cook, stirring and scraping up any browned bits from the bottom, until the vegetables are softened (about 5 minutes). Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the beef stock, then add the Creole seasoning, soy sauce, and Worcestershire sauce. Stir well. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 2–3 hours, until the chuck roast is fork-tender and easily shreds.
- Remove the beef from the pot and place it on a cutting board. Using two forks, shred the meat into irregular chunks. Return the shredded beef to the pot and stir.
- Meanwhile, cook the spaghetti according to package directions until al dente. Drain well.
- Divide the cooked spaghetti evenly among four deep bowls. Ladle the hot soup and shredded beef over the spaghetti. Top each bowl with a soft-boiled egg, a generous sprinkle of sliced green onion, and a dash of hot sauce. Serve immediately.
💡 Tips
- For the best flavor, use homemade beef stock or a good-quality low-sodium store-bought version.
- The soft-boiled egg is key: boil for exactly 7 minutes, then plunge into ice water to stop the cooking.
- If you prefer a thicker broth, simmer uncovered for the last 30 minutes to reduce slightly.
Inspired by a recipe from Food52