Ya Ka Mein

Published on December 2, 2019 | By
ya ka mein

The mysterious ya ka mein. When I am looking for comfort and something lighter after gorging on rich holiday fare every weekend, one of the recipes that appeals to me is Ms. Linda’s ya ka mein. Ms. Linda is a New Orleans icon and guardian of the secret ingredients and creole soul spices that make her ya ka mein so special. The Ya Ka Mein Lady, as she is also known, has carved her niche in the culinary history of New Orleans by serving ya ka mein, also known as “old sober,” at corner grocery stores and festivals across the city. This spicy Asian-African American fusion soup has been said to cure hangovers and can be a whole meal soup or a snack at a second line.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 3 pounds boneless chuck roast
  • 8 to 9 cups water
  • 2 teaspoons Creole seasoning, such as Tony Chachere or Zatarains
  • 1/2 to 2/3 cups soy sauce, plus more to taste
  • 2 TBSP ketchup
  • 1 TBSP Worcestershire sauce
  • 1 1/2-2 TBSP hot sauce, plus more to taste
  • 1 pound spaghetti (ramen, or udon), cooked according to package directions
  • 1 bunch green onions, sliced
  • 5 hard-boiled eggs, cut in half
  • 1 bunch parsley or cilantro, chopped
  • Optional: boiled shrimp, sliced mushrooms,

Instructions

  1. Place the beef chuck roast in a large stockpot. I have also seen ya ka mein served with pork belly and other cuts of beef. If you choose to use another meat, use it to make about 8 cups of broth. Cover with water, and then add the Creole seasoning. Place over medium-high heat, bring to a simmer, then reduce the heat to low and simmer for 3 to 4 hours, until the beef is tender. Remove the beef to a large bowl and allow the beef and stock to cool for 20 to 30 minutes.
  2. Remove beef from the stock and shred or chop the cooled meat, removing and discarding any large chunks of fat. Skim the fat from the top of the stock. Now add the soy sauce, ketchup, Worcestershire sauce, and hot sauce to taste to the stock. Adjust seasoning as needed.
  3. While the beef is cooking prepare the noodles or spaghetti. I use either udon noodles or brown rice noodles. You can also use ramen noodles if you prefer. Cook according to directions and set aside. Hard boil eggs. Peel, half, and set aside. I like to use soft boiled or poached eggs, one per bowl.
  4. Divide the spaghetti or noodles and chopped meat among 8- 10 bowls. Top each bowl of ya ka mein with green onions, chopped cilantro and half an egg or whole poached egg. Ladle the beef stock over the top. Serve with more hot sauce, and soy sauce. So soothing!
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