By Thuy Pham
Yakamein is such an incredibly special dish that truly represents the way food cultures marry with each other. It's a savory and meaty noodle soup originating from New Orleans. The exact origins are unknown. However, it is believed to have been created in the late 19th century of New Orleans, after Chinese immigrants were sent to the region to build railroads. These immigrants brought with them the flavors of Chinese soups. These spices and flavors combine and marry with the local Creole food cultures and spices to create the dish that we know today as Yakamein.
Prep time: 15 mins
Cook time: 45 mins
Ingredients for protein marinade:
- 2 pounds lb of assorted mushrooms. Cut into 1.5 inch chunks
- 2 teaspoon of Creole seasoning
- 2 tablespoons of soy sauce
- 1 tablespoon black vinegar
Ingredients for broth:
- 2 Tbsp cooking oil
- 8 oz spaghetti noodles
- 1/2 chopped scallions, for garnishing
- 9 cups vegetable broth
- 1 Tbsp soy sauce
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Creole seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 3 dried bay leaves
- 2 tsp paprika
- 1 tsp cayenne
- 1 tsp black pepper
- Marinate assorted mushrooms in Creole seasoning and soy sauce for at least 20 minutes.
- In a large stock pot or dutch oven, add 2 tablespoons of oil and heat over medium high heat.
- Once oil is hot, add in your assorted mushrooms and any remaining marinade, ALL your spices and soy sauce and Worcestershire sauce. Stir and sauté for 60 seconds. Add in your vegetable broth and bring to a soft boil.
- Once soup reaches a soft boil, reduce heat to medium to medium low and simmer for 30 mins. Stirring occasionally.
- While the soup is cooking, cook spaghetti noodles according to the directions on package.
- To serve, in a large bowl, add the desired amount of cooked noodles. Top with mushrooms and ladle in broth. Garnish with chopped scallions. If desired, add in a splash of hot sauce and black pepper.