Josepha's Yakamein (Sober Soup)

Josepha's Yakamein (Sober Soup)

Growing up, my family would visit New Orleans, and on one trip my step-dad came back with a large Styrofoam cup filled with noodles, dark broth, beef, boiled eggs, and green onions. It was one of the best things I've ever eaten. After years without it in Lafayette, I recreated it myself — and after watching a documentary about Leah Chase's “Sober Soup,” I realized my version closely matched the real thing. I've refined it ever since and I'm proud to finally share it! ~Josepha Morgan

Servings: 8

Ingredients:

• 8.5 quarts water
• 1 yellow onion, quartered
• ½ bulb garlic, chopped
• 1.5-inch piece fresh ginger, sliced
• 3–4 dried chili peppers (Chinese or Thai)
• ⅛ teaspoon Chinese 5 Spice
• 3 tablespoons beef bouillon (Better Than Bouillon)
• Beef bones (optional, for richer stock)
• 1 tablespoon Kitchen Bouquet
• ¼ cup rice vinegar
• ¼ cup Worcestershire sauce
• ½ cup soy sauce (mixed regular and mushroom soy)
• 2.5 lbs beef chuck roast, cut into large chunks
• 10 eggs
• 16 oz spaghetti noodles
• 1.5 lbs large or XL shrimp, peeled and deveined (optional)
• 6–8 green onions, sliced, for garnish
• Hot sauce, for garnish

Directions:

1. Combine water, onion, garlic, ginger, dried chilis, Chinese 5 Spice, bouillon, beef bones (if using), Kitchen Bouquet, rice vinegar, Worcestershire sauce, and soy sauce in a large stockpot. Bring to a boil.
2. Once onions become translucent, add beef chunks and boil for 30–40 minutes.
3. Meanwhile, boil eggs in a separate pot to your liking, then peel. Cook spaghetti to al dente in another pot.
4. Remove beef from broth and slice thinly into strips. They will not be fully cooked yet.
5. Strain the broth to remove all solids. It should be brown and clear.
6. Taste the broth and adjust soy sauce and bouillon as needed.
7. Return sliced beef to the pot and boil for another 45 minutes to 1 hour, until tender but still holding together.
8. Add peeled eggs during the last 30 minutes of cooking.
9. If using shrimp, add during the final 3 minutes of cooking.
10. To serve, ladle broth, beef, and eggs over cooked spaghetti. Garnish with hot sauce and sliced green onions.

Tip: Josepha recommends soaking the beef chunks in several changes of cold water before cooking to reduce foaming in the broth.

Source:

Josepha Morgan