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 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.  

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.   

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.

• Prepare soup and noodle while pork bakes.
• Cook noodle or spaghetti to package directions. Drain. Set aside.
• Preheat a 6 quart pot on medium. Add oil and garlic. Sauté 2 minutes. 
• Add broths 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 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 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.

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 is100% PTFE and PFOA free.
• If you can’t find 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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