New Orleans Yakamein

New Orleans Yakamein

Step into the vibrant streets of New Orleans, where the air is rich with the aroma of Cajun spices and the echoes of jazz. Amidst this lively tapestry of culture, one dish stands out as a symbol of comfort and revitalization: Yakamein. Also known affectionately as “Old Sober,” this hearty soup has long been cherished for its rejuvenating properties and bold flavors. Let’s embark on a culinary journey through the bustling alleys of the Big Easy to uncover the secrets of crafting an authentic and irresistible New Orleans Yakamein.

Broth: At the heart of every Yakamein lies its soul-soothing broth, simmered to perfection with an array of aromatic ingredients. Begin by selecting prime beef bones, such as oxtails or beef shanks, to infuse the broth with depth and richness. Enhance its complexity with the earthy sweetness of onions, the pungent allure of garlic, and the subtle warmth of bay leaves. A symphony of whole black peppercorns and a sprinkle of salt harmonize the flavors, creating a savory elixir that will invigorate the senses.

Yakamein Assembly: With the broth as our foundation, we embark on the assembly of the Yakamein, a ritualistic dance of flavors and textures. Boil spaghetti noodles to al dente perfection, providing a satisfying backdrop for the forthcoming symphony of tastes. Tender shreds of beef, lovingly cooked in the broth until melt-in-your-mouth tender, join the noodles in a comforting embrace. Boiled eggs, halved and awaiting their destiny, add a touch of creamy indulgence to each bowl.

Flavor Fusion: No Yakamein would be complete without its signature blend of seasonings, each contributing its own distinct note to the culinary chorus. Soy sauce imparts a rich umami depth, while Worcestershire sauce adds a hint of tangy sweetness. For those seeking an extra kick, a dash of hot sauce provides a fiery crescendo that lingers on the palate. With a delicate hand, season the broth to perfection, balancing the flavors until they sing in perfect harmony.

Presentation and Toppings: In the final act of our culinary opus, we adorn each bowl of Yakamein with a flourish of garnishes, elevating it from mere sustenance to a work of art. Sliced hard-boiled eggs, their yolks a golden promise of richness, rest atop the noodles like jewels in a crown. Vibrant green onions, their verdant hue a testament to freshness, add a burst of color and crunch. For those daring souls craving an extra thrill, sliced jalapeños offer a tantalizing hint of heat, while chopped cilantro lends a whisper of herbaceous sophistication.

Conclusion: As the steam rises from each bowl, carrying with it the tantalizing scent of tradition and nostalgia, we savor the moment. With each spoonful of Yakamein, we are transported to the bustling streets of New Orleans, where every bite is a celebration of life, love, and culinary mastery. So, dear epicurean traveler, immerse yourself in the savory nostalgia of authentic New Orleans Yakamein, and let its flavors weave their magic around you. For in each bowl lies not just a meal, but a story—a tale of tradition, resilience, and the unbreakable spirit of the Crescent City.

New Orleans Yakamein recipe


For the broth:

  • 2 pounds beef bones (such as oxtails or beef shanks)
  • 1 onion, peeled and halved
  • 3 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon salt
  • Water, enough to cover the bones

For the yakamein:

  • 1 pound spaghetti noodles
  • 2 cups shredded beef (from the broth)
  • 4 boiled eggs, peeled and halved
  • 1 bunch green onions, chopped
  • 1/4 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • Hot sauce, to taste
  • Salt and pepper, to taste

Optional toppings:

  • Hard-boiled eggs, sliced
  • Sliced green onions
  • Sliced jalapeños
  • Chopped cilantro


  1. Prepare the broth: In a large pot, combine the beef bones, onion, garlic, bay leaves, peppercorns, salt, and enough water to cover the bones. Bring to a boil over high heat, then reduce the heat to low and simmer for at least 2-3 hours, skimming off any foam that rises to the surface.
  2. Once the broth is done simmering, strain it through a fine-mesh sieve or cheesecloth to remove the solids. Reserve the shredded beef for the yakamein.
  3. Cook the spaghetti noodles according to the package instructions until al dente. Drain and set aside.
  4. In a separate pot, combine the strained broth, soy sauce, Worcestershire sauce, and hot sauce. Bring to a simmer and taste, adjusting the seasoning with salt, pepper, and more hot sauce if desired.
  5. To assemble the yakamein bowls, divide the cooked spaghetti noodles among serving bowls. Top each bowl with shredded beef, a boiled egg half, and chopped green onions.
  6. Ladle the hot broth over the noodles and beef in each bowl.
  7. Serve the yakamein hot, with additional toppings like sliced hard-boiled eggs, sliced green onions, sliced jalapeños, and chopped cilantro if desired.