Roast Pork Yakamein Soup

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

Hi everyone! What I am sharing with you today is one of my top ten favorite foods. Yakamein is a soup with a fusion of Chinese and New Orleanian influences. There are numerous variations of its name including, but not limited to: yaka mein, ya ka mein, and yet gaw mein. Originating in New Orleans, yakamein soup is also known as “Old Sober” for its curative hangover qualities. 

While there are different versions, it is generally made with well-seasoned beef broth, beef, spaghetti or noodles, 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 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 of the ones they had overseas. 

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

Recipe Highlights:  

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

• Prepare soup and noodles while pork bakes.
• Cook noodles or spaghetti according to package directions. Drain. Set aside.
• Preheat a 6-quart pot to medium. Add oil and garlic. Sauté 2 minutes. 
• Add broth Cajun seasoning, soy sauce, and onion powder. 
• Cover. Bring to a boil and simmer for 15 minutes.
• 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.
• Re-season to taste.

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

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 robust from the Cajun seasoning and soy sauce. The pork is tender, and the noodles and egg are high in comfort. And then there is the bok choy, which makes you feel nourished.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• A spider strainer is my go-to equipment for lifting noodles and solids out of soup.
• I have this 6-quart stock pot, which is the perfect size for making the soup base. It is induction compatible and is 100% PTFE and PFOA free.
• If you can’t find a seasoning mix for roast red pork, you can find it online. This is the one I use all the time. It’s delish!

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