New Orleans Beef Soup (Yakumi)

Ingredients

• 2.5 pounds Beef chuck roast (Trim excess fat, cut into 1‑inch strips)
• 6 pieces Large eggs (Hard‑boiled, peeled and halved for garnish)
• 4 teaspoons Better Than Bouillon Beef Base (Dissolved in hot broth)
• 0.25 cup Soy sauce (Adds umami and color)
• 2 tablespoons Hot sauce (Adjust to heat preference)
• 2 teaspoons Sesame seed oil (For sautéing beef strips)
• 1 pound Spaghetti (Break in half before cooking for easier handling)
• 2 teaspoons Salt (Divided; some for broth, some for pasta water)
• 0.5 teaspoons Black pepper (Freshly ground if possible)
• 1 teaspoon Tony's Creole seasoning (or Zatarain's Creole) (Adds classic Creole flavor)
• 2 teaspoons Chef Paul Podom's Poetry Magic (Cajun blend) (Signature seasoning blend; optional)
• 2 teaspoons Onion powder
• 2 teaspoons Garlic powder
• 0.5 medium Yellow onion (Chopped into large chunks)
• 2 bunches Green onions (scallions) (Separate ends for garnish and stems for broth)
• 2 stalks Celery stalks (Cut into large chunks)
• 1 piece Green bell pepper (Core removed, cut into chunks)
• 3 cloves Garlic cloves (Halved then quartered)

Instructions

1. Prep vegetables

   Chop half a yellow onion into large chunks, slice the green onion ends (reserve stems for garnish), rinse and cut two celery stalks and one green bell pepper into large pieces, and halve then quarter three garlic cloves.

   Time: PT10M

2. Trim and slice beef

   Trim excess fat from the 2½‑lb chuck roast, slice into 1‑inch thick pieces, then cut each piece into thin strips. Rinse the strips under cold water and set aside in a strainer.

   Time: PT5M

3. Build the aromatic broth

   In the large pot add 4 quarts of water, the chopped yellow onion, celery, green bell pepper, green‑onion stems, and garlic. Sprinkle in 1 tsp salt, 1 tsp Tony's Creole seasoning, ¼ tsp black pepper, 1 tsp Chef Paul’s Poetry Magic, 1 tsp onion powder, and 1 tsp garlic powder. Bring to a boil, then reduce to a gentle simmer and cook for 30 minutes to extract flavor.

   Time: PT30M

   Temperature: Medium heat

4. Add bouillon

   Turn off the heat, strain the broth into a large bowl, discarding the vegetables. Stir in 4 tsp Better Than Bouillon beef base until fully dissolved.

   Time: PT2M

5. Sear beef strips

   Return the pot to medium heat, add 2 tsp sesame seed oil, let heat for about 30 seconds, then add the beef strips. Simmer gently for 6 minutes until the meat changes color but is not fully cooked.

   Time: PT7M

   Temperature: Medium heat

6. Season the meat

   Add an additional ¼‑½ tsp salt, ¼ tsp black pepper, 1 tsp Chef Paul’s Poetry Magic, 1 tsp onion powder, 1 tsp garlic powder, 2 tbsp hot sauce, and ¼ cup soy sauce. Stir to coat the beef evenly.

   Time: PT2M

7. Simmer the soup

   Pour the previously strained broth back into the pot with the seasoned beef. Cover and simmer on medium heat for 1 hour 20 minutes, or until the beef strips are fork‑tender.

   Time: PT1H20M

   Temperature: Medium heat

8. Hard‑boil the eggs

   In a separate pot bring 1½ quarts of water to a boil, add a pinch of salt, then gently lower in 6 eggs. Boil for 12 minutes, then remove and place in an ice‑water bath for 5‑10 minutes.

   Time: PT12M

   Temperature: Boiling

9. Cook the spaghetti

   In another pot bring 3 quarts of water to a boil, add 1‑2 tsp salt, then add the broken spaghetti. Cook 8‑12 minutes until al dente, then drain in a strainer and rinse briefly with cold water.

   Time: PT12M

   Temperature: Boiling

10. Peel and halve eggs

    Remove the cooled eggs from the ice bath, tap gently to crack, peel under running water, and cut each egg in half lengthwise.

    Time: PT10M

11. Assemble the soup

    Divide the cooked spaghetti among serving bowls, ladle the hot beef broth over the noodles, add several beef strips, top each bowl with two halved boiled eggs, and sprinkle with the reserved green‑onion stems.

    Time: PT5M

12. Rest before serving (optional)

    Allow the assembled soup to sit for 15‑20 minutes so flavors meld, or refrigerate overnight for an even richer taste.

    Time: PT20M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

40 g

Fat

10 g

Fiber

2 g