How to Cook Yakamein

by Serena Styles

A bowl of yakamein on a bamboo mat with chopsticks.

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Yakamein, or yaka mein, is a soup commonly served in Chinese and Creole restaurants throughout New Orleans. The soup typically consists of beef broth, pork, spaghetti noodles and hard-boiled eggs. Its flavor is soft and is well complemented by a garnish of green onions. The ingredients for yakamein are readily available at your local grocer for a relatively low price. You will need approximately 45 minutes to cook yakamein. This recipe serves four.

Combine the beef bouillon and water in a large stockpot and bring to a boil over high heat.

Add the pork, spaghetti noodles and soy sauce to the pot and reduce the heat to medium. Simmer for 30 minutes or until the noodles are cooked.

Remove the soup from the heat and season with garlic salt and ground black pepper to taste.

Ladle equal amounts of the soup into four serving bowls and garnish with two hard-boiled egg halves and equal amounts of green onions. Serve the yakamein while hot.

Tips

  • You can add an additional 1 cup of cooked and cubed meat, shelled shrimp or cooked fish to the soup for volume and variety.

    If you do not have spaghetti noodles on hand, you can use whatever type of pasta is available.

    You can substitute the water and beef bouillon for 12 cups of beef broth or stock.

References

  • "Williams-Sonoma Foods of the World: New Orleans: Authentic Recipes Celebrating the Foods of the World"; Constance Snow; 2005

Photo Credits

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