Yummy Chinese Yaka Mein Soup Recipes

Steps:

• Cook spaghetti according to package directions. While spaghetti is cooking, bring stock and Cajun Seasoning to a boil in a large pot. Add meat and simmer 5 minutes. Reserving stock, strain meat out. Set meat aside and keep warm. Bring stock back to a boil and stir in soy sauce. Simmer 1 minute.
• To assemble, place drained spaghetti in 6 individual bowls. Divide meat and egg halves over spaghetti. Ladle on broth and sprinkle with green onions.

Steps:

• Chef's Note: My sister and I are in the back seat of our car, and dad is driving with mom at his side... No seatbelts in those days. We've just left Sunday services at Saint Dennis parish, and we're headed to Chinatown to meet up with my Uncle Charlie, and Aunt Adele. Plus my Uncle Ed and Aunt Josephine and my two cousins Jody and Little Adele will be there too. We're headed for Chiam restaurant. As the snow slowly falls, I spend my time looking out at the city of Chicago, slowly being covered in a blanket of white. When we arrive, we get a large table, and I order what I always do... A big bowl of Yaka Mein soup, a side of pork eggrolls, and a "kiddie" cocktail. To those of you that don't know what that is, it's ginger ale with some cherry juice, and a little umbrella. I spend the time talking and laughing with my cousins, and just enjoying life. Ahh, memories.
• Gather your ingredients.
• Cut the pork into 1/4-inch slices.
• Baton the slices.
• Chef's Note: You can get Chinese pork in most Asian markets: however, I just posted a recipe for Asian Oven-Roasted "Red" Pork that I think is exactly what I remember from my youth. You're not looking for Chinese BBQ pork here... although that will do.
• Cook the hard-boiled egg.
• Add the ingredients for the broth in a saucepan.
• Bring the broth to a lite simmer.
• Add the noodles and allow them to simmer in the broth for about 5 minutes.
• Add the noodles to a serving dish.
• Use just enough of the broth to cover the noodles, and add half the pork.
• Add one half of the hard-boiled egg.
• Sprinkle with some toasted sesame seeds.
• Chef's Note: Repeat for the second serving.
• Serve while still hot. Enjoy my memory.
• Keep the faith, and keep cooking.

Steps:

• Fill a stockpot halfway with water. Add the beef base, seasoning salt, Cajun seasoning, onion powder, oil, pinch of salt and couple turns of the pepper grinder to the pot and whisk to mix up. Place the meat in a stockpot - the water should cover the meat plus about an inch. Bring to a boil; reduce heat and simmer for 2 to 3 hours, or until the meat is tender and begins to fall apart. Remove the beef from the broth and using forks, pull it apart and return the shredded beef to the broth. Add salt and pepper, taste and adjust seasonings. Hold the soup over low until needed. Meanwhile, boil the eggs, cool and peel them; set aside. Cook the spaghetti noodles according to package directions. To assemble the soup, place a serving of spaghetti noodles in the bottom of a bowl. Use a slotted spoon to extract a serving of the shredded beef and add that on top of the noodles. Add a boiled egg, either whole, halved lengthwise or cut into chunks. Spoon about 1-1/2 cups of the beef broth on top and sprinkle with sliced green onion. Add a few dashes of soy sauce, hot sauce and Worcestershire sauce