Roast Pork Yakamein Soup

4 Servings
3 hr 45 min

Yakamein is a delicious and nourishing soup that is a blend of Chinese and New Orleans cuisine. There are numerous variations of the soup’s name including, but not limited to: yaka mein, ya ka mein, and yet gaw mein. Originated in New Orleans, yakamein soup is also known as “Old Sober” for its hangover curative qualities.


While there are different versions, yakamein is generally made with well seasoned beef broth, beef, spaghetti or noodle, hard boiled egg, green onion, and Cajun or Creole seasoning. Chicken, pork, and shrimp may also be used. It is served with soy sauce, hot sauce, or even ketchup as condiments.


The version I’m sharing has noodles, Chinese roast red pork, hard boiled egg, and bok choy in a flavorful broth. It is hearty, satisfying, and warms you up from the inside out!


More information on yakamein and additional images can be found at In Good Flavor.

Recipe details

  • 4  Servings
  • Prep time: 3 Hours Cook time: 45 Minutes Total time: 3 hr 45 min
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Ingredients

  • 1 tablespoon canola or vegetable oil
  • 3 cloves garlic, chopped
  • 48 ounce can chicken broth
  • 32 ounce container vegetable broth
  • 1 tablespoon soy sauce
  • 2 tablespoons Cajun seasoning
  • 1/2 teaspoon onion powder
  • 1 head bok choy, chopped keeping leafy greens and stalks separated
  • 8 ounces Chinese wheat noodles, rice noodles, or spaghetti
  • 4 hard boiled eggs, sliced in half
  • chopped scallion for garnishing
  • ketchup, worcestershire sauce, soy sauce, or hot sauce for condiment, optional

For the Chinese Roast Red Pork

  • 1 (1.76 ounce packet) seasoning mix for roast red pork (comes in 2 packs)
  • 1 1/4 pound pork tenderloin

Instructions

For the Chinese Roast Red Pork:

Place packet of seasoning mix for roast red pork and 1/2 cup water in a ziplock bag. Massage bag to help dissolve seasoning.
Place pork in bag. Seal tight and chill for 3-4 hours.
Remove pork from marinade. Place on a greased baking sheet. Bake in a preheated 375° F oven for 30-35 minutes or until internal temperature is 145° F.
Allow pork rest to for at least 10 minutes. Cut into 1/4-inch thick slices. Set aside.

For the soup:

Prepare soup and noodle while pork bakes.
Boil a pot of water and cook noodle or spaghetti to package directions. Drain. Set aside.
Preheat a 6 quart pot on medium. Add oil and garlic. Sauté 2 minutes.
Add broths, Cajun seasoning, soy sauce, and onion powder.
Cover. Increase heat to high and bring to a boil. Reduce heat to medium low and simmer for 15 minutes.
Measure 4 cups of bok choy stalk and six lightly packed cups of the leafy greens. If there are any excess, save for another use at a later time.
Increase heat to high. Add stalks. Cook for 4 minutes. Add leaves. Cover and bring to a boil. Simmer until stalk and leaves are tender, about 5 minutes.
Re-season to taste.
To serve, place noodles in a bowl. Add broth, pork, and egg (1/2 for a regular soup size bowl and 1 whole for a large bowl).
Garnish with scallion.
Drizzle with hot sauce, soy sauce, or ketchup (optional).

Tips

  • Slice pork into 1/4” long strips to make it easier to bite into.
In Good Flavor
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