This is an authentic New Orleans dish! This classic is light and delicious! A great soup to keep you and yours warm on these chilly winter nights without overloading your system. It's made from scratch with very little effort and ingredients that most of us have on hand. If your family is anything like mine, it'll disappear in no time, everytime! Of course, this recipe is suited to my family's taste, and the traditional flavor of yaka mein, but feel free to adust the seasonings as you wish. It's a pretty hard soup to mess up, so don't worry ;) There isn't a vegetarian version that I know of. Sorry my no-meat eaters, I'll be posting something soon for you guys!
Try it and make sure to let me know how yours turns out!
Ingredients
-1 lb bone-in beef (you can uses boneless beef and 2 cups beef broth or bouillon cubes but I just use bone-in beef)
-4 to 6 quarts Water
-1/2 to 1 whole cup Soy Sauce
-2 Tbsp oil
-1/2 cup onion, chopped
-1/2 cup green bell pepper, chopped
-1 stalk celery, chopped (I use the greens too, great flavor)
-2 to 3 cloves garlic, minced
-1 cup carrots, chopped to 1/2 in pieces (optional)
-1 cup fresh broccoli, chopped to bite sized pieces (optional)
-1 package cooked spaghetti noodles
Garnish
-1/2 cup chopped green onion (reserved)
-boiled eggs, 1 whole egg per serving
-Louisiana hot sauce (any brand but we use Crystal)
Directions: To a large pot (8 qt or larger) add 1 Tbsp of oil. Turn the heat to medium. While the oil is heating thoroughly clean your meat. Increase heat to medium high and add your meat to the pot. Let it cook about 2 minutes on each side, just until browned. Add your seasoning vegetables (not the green onions). Celery, onion, garlic, bell pepper and cook, stirring constantly, until just translucent. Add more oil if needed and reduce heat to prevent burning. When veggies are almost see thru, add 4 quarts of water to the pot. Add 2 tsp salt and increase to high heat. Bring to a boil. Once boiling, reduce heat to medium and cover partially. That's just about it. Allow the soup to slow roll for about 45 min to an hour, until meat is tender and comes apart easily. Add more water if necessary. The soup is supposed to be light like a broth. If you haven't prepared your spaghetti and boiled eggs, while the soup is rolling is the perfect time to do that. In the last 20 minutes of cooking, add your soy sauce, carrots, and broccoli and let it continue to roll until carrots are tender. (Note: I haven't tried liquid aminos as a sub for soy sauce in this recipe and Lord knows I'm not gonna mess with tradition. If you try it and it turns out great, let me know:) )
Now that the soup is done, it's time to plate it. Lay a solid bed of spaghetti noodles in a deep bowl. Drown them in the broth/meat/veggie soup. Sprinkle a generous portion of green onions on top. Cut a boiled egg in half and place it, ever so gently, atop the soup. Add as much hot sauce and additional soy sauce as you like. I know lots of people who also add a squeeze of ketchup! :) Bon Apetit!
Ingredients
-1 lb bone-in beef (you can uses boneless beef and 2 cups beef broth or bouillon cubes but I just use bone-in beef)
-4 to 6 quarts Water
-1/2 to 1 whole cup Soy Sauce
-2 Tbsp oil
-1/2 cup onion, chopped
-1/2 cup green bell pepper, chopped
-1 stalk celery, chopped (I use the greens too, great flavor)
-2 to 3 cloves garlic, minced
-1 cup carrots, chopped to 1/2 in pieces (optional)
-1 cup fresh broccoli, chopped to bite sized pieces (optional)
-1 package cooked spaghetti noodles
Garnish
-1/2 cup chopped green onion (reserved)
-boiled eggs, 1 whole egg per serving
-Louisiana hot sauce (any brand but we use Crystal)
Directions: To a large pot (8 qt or larger) add 1 Tbsp of oil. Turn the heat to medium. While the oil is heating thoroughly clean your meat. Increase heat to medium high and add your meat to the pot. Let it cook about 2 minutes on each side, just until browned. Add your seasoning vegetables (not the green onions). Celery, onion, garlic, bell pepper and cook, stirring constantly, until just translucent. Add more oil if needed and reduce heat to prevent burning. When veggies are almost see thru, add 4 quarts of water to the pot. Add 2 tsp salt and increase to high heat. Bring to a boil. Once boiling, reduce heat to medium and cover partially. That's just about it. Allow the soup to slow roll for about 45 min to an hour, until meat is tender and comes apart easily. Add more water if necessary. The soup is supposed to be light like a broth. If you haven't prepared your spaghetti and boiled eggs, while the soup is rolling is the perfect time to do that. In the last 20 minutes of cooking, add your soy sauce, carrots, and broccoli and let it continue to roll until carrots are tender. (Note: I haven't tried liquid aminos as a sub for soy sauce in this recipe and Lord knows I'm not gonna mess with tradition. If you try it and it turns out great, let me know:) )
Now that the soup is done, it's time to plate it. Lay a solid bed of spaghetti noodles in a deep bowl. Drown them in the broth/meat/veggie soup. Sprinkle a generous portion of green onions on top. Cut a boiled egg in half and place it, ever so gently, atop the soup. Add as much hot sauce and additional soy sauce as you like. I know lots of people who also add a squeeze of ketchup! :) Bon Apetit!
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