October 27, 2020

ROAST PORK YAKAMEIN SOUP

4 Comments

Yakamein is a delicious and nourishing soup that is a blend of Chinese and New Orleans cuisine. This version has noodles, pork, hard boiled egg, and bok choy in a flavorful broth. It will warm you up and satisfy your palate!

Roast Pork Yakamein Soup
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Yakamein is a soup with a fusion of Chinese and New Orleanian influence. There are numerous variations of its 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, it 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.



Roast Pork Yakamein Soup

Roast Pork Yakamein Soup

The origin of the soup is unsubstantiated. Some accredit Chinese immigrants in New Orleans Chinatown in the mid-1800s for the creation. Others believe it was concocted to suit the taste of African American soldiers who returned home from either the Korean War or WWII. These soldiers wanted soup reminiscent to the ones they had overseas. 


My first exposure to yakamein was at a Chinese restaurant here in Massachusetts when I was in college many, many years ago. It was called yet gaw mein, a delicious albeit decidedly more Chinese version of the soup. It was made chicken broth, rice noodle, bok choy, and Chinese roast red pork. Ultimately, this soup became the inspiration for my twist on yakamein, New Orlean style.

If you’re looking for comforting soups, my Chicken Vegetable and Rice Soup, Minestrone Soup with High Fiber Pasta, and Cioppino are sure to satisfy. 

Roast Pork Yakamein Soup

Recipe highlights:
  • Prepare marinade. Marinate pork for 3-4 hours. Bake in a preheated 375° F oven for 30-35 minutes or until internal temperature is 145° F. 
  • Allow pork to rest. Cut into 1/4-inch thick slices. Set aside.
Marinade being poured into a bag with pork

Bag of pork tenderloin in a marinade

Chinese Roast Red Pork





  1. Prepare soup and noodle while pork bakes.
  2. Cook noodle or spaghetti to package directions. Drain. Set aside.
  3. Preheat a 6 quart pot on medium. Add oil and garlic. Sauté 2 minutes. 
  4. Add broths Cajun seasoning, soy sauce, and onion powder. 
  5. Cover. Bring to a boil and simmer for 15 minutes.
  6. Add bok choy stalks. Cook for 4 minutes. Add leaves. Cover and bring to a boil. Simmer until stalk and leaves are tender, about 5 minutes.
  7. Re-season to taste.
Chopped garlic in pan

Stock for yakamein soup


Stock for yakamein soup with bok choy

Stock for yakamein soup with bok choy

  • To serve, place noodles in a bowl. Add broth, pork, and egg.
  • Garnish with scallion and sauces (optional).
  • See recipe card below for detailed instructions. 
Roast Pork Yakamein Soup

Roast Pork Yakamein Soup

This yakamein is hearty, fortifying and warms you up from the inside out. It is perfect for cold fall and winter nights. The broth is flavorful and and robust from the Cajun seasoning and soy sauce. The pork is tender, the noodle and egg are high on comfort value while the bok choy makes you feel nourished.
 
Other soups you might want to try:

ROAST PORK YAKAMEIN SOUP

Roast Pork Yakamein Soup


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

Chinese Roast Red Pork:
1 (1.76 ounce packet) seasoning mix for roast red pork (comes in 2 packs)
1/2 cup water
1 1/4 pound pork tenderloin


INSTRUCTIONS: 
  1. Place packet of seasoning mix for roast red pork and 1/2 cup water in a ziplock bag. Massage bag to help dissolve seasoning.
  2. Place pork in bag. Seal tight and chill for 3-4 hours.
  3. 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. 
  4. Allow pork rest to for at least 10 minutes. Cut into 1/4-inch thick slices. Set aside.
  5. Prepare soup and noodle while pork bakes.
  6. Boil a pot of water and cook noodle or spaghetti to package directions. Drain. Set aside.
  7. Preheat a 6 quart pot on medium. Add oil and garlic. Sauté 2 minutes. 
  8. Add broths, Cajun seasoning, soy sauce, and onion powder. 
  9. Cover. Increase heat to high and bring to a boil. Reduce heat to medium low and simmer for 15 minutes.
  10. 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.
  11. 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.
  12. Re-season to taste.
  13. 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).
  14. Garnish with scallion.
  15. Drizzle with hot sauce, soy sauce, or ketchup (optional).
Makes 4 to 6 servings.


Recipe note:
  1. Slice pork into 1/4” long strips to make it easier to bite into.
Sources:


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4 comments:

  1. Your soup is an entire meal in a bowl. Chinese and Cajan, who would have guessed...it sounds good.

    ReplyDelete
    Replies
    1. Thank you Karen. This is an unexpected blend of two cultures, but it’s one that is going to make you pleasantly surprised.

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  2. This looks so good--like even my youngest (my "picky daughter") would enjoy!

    ReplyDelete
    Replies
    1. I know how that is, from one picky eater feeder to another:) My picky husband loves this soup, and he is not a vegetable fan.

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