Mike's Traditional Old Sober Soup

Name: Mike's Traditional Old Sober Soup
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 lb Beef Chuck Tender Roast [cut in 1/2" cubes]; 4 box (32 oz) Beef Broth [reserve 1 box more if needed]; 1 box Thick Spaghetti Noodles; 1/3 cup Fresh Chives [chopped + reserves]; 1 tbsp Cracked Black Pepper; 3 tsp Louisiana Hot Sauce [no substitutions]; 2 tbsp Fresh Garlic; 1 tsp Granulated Onion Powder; 1 tsp Worcestershire Sauce; 1 tbsp Cajun Seasoning; 1 tsp Soy Sauce; 1 tsp Oregano; 1 tbsp Dried Parsley; 1 tsp Red Pepper Flakes; ● For The Sides, Garnishments & Equipment; 8 Boiled Eggs [halved]; 1 cup Sliced Fresh Chives; as needed Worcestershire Sauce; as needed Louisiana Hot Sauce; as needed Soy Sauce; as needed Ketchup; 4 Large Styrofoam Cups; 8 Chopsticks

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

AKA: Yakamein Soup.

According to the New Orleans Historical Society, this soup was invented out of necessity by the South African and Japanese railroad slaves in the mid 1800's.

This delicious soup is traditionally made with tender, long simmering beef chuck. I typically use my leftover prime rib from the holiday meals. But, beef chuck works great as well.

This salty soup, [meant to encourage fluid intake] always includes sliced boiled eggs. It's also offered with Louisiana Hot Sauce, Worcestershire, Ketchup, Soy Sauce and fresh crispy chilled chives as sides and garnishments.

This soup is craved by late night Bourbon Street party goers and is commonly served from the back of pick up trucks by independent sellers in New Orleans.

It's served in styrofoam cups for both convenience and, the fact that the styrofoam tends to absorb some of the beef fat in this soup. It's traditionally eaten with chopsticks and the piping hot broth is sipped directly from the cup.

This is the traditional recipe for Old Sober. But, feel free to add any additional fresh ingredients you desire. For instance, bones with its marrow and Udon noodles. Also, fresh sliced mushrooms or Jalapeños as a garnish are great in this soup! So, feel free to get creative with this recipe!

AKA: Yakamein Soup.

According to the New Orleans Historical Society, this soup was invented out of necessity by the South African and Japanese railroad slaves in the mid 1800's.

This delicious soup is traditionally made with tender, long simmering beef chuck. I typically use my leftover prime rib from the holiday meals. But, beef chuck works great as well.

This soup is craved by late night Bourbon Street party goers and is commonly served from the back of pick up trucks by independent sellers in New Orleans.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

AKA: Yakamein Soup.

According to the New Orleans Historical Society, this soup was invented out of necessity by the South African and Japanese railroad slaves in the mid 1800's.

This delicious soup is traditionally made with tender, long simmering beef chuck. I typically use my leftover prime rib from the holiday meals. But, beef chuck works great as well.

This soup is craved by late night Bourbon Street party goers and is commonly served from the back of pick up trucks by independent sellers in New Orleans.

AKA: Yakamein Soup.

According to the New Orleans Historical Society, this soup was invented out of necessity by the South African and Japanese railroad slaves in the mid 1800's.

This delicious soup is traditionally made with tender, long simmering beef chuck. I typically use my leftover prime rib from the holiday meals. But, beef chuck works great as well.

This soup is craved by late night Bourbon Street party goers and is commonly served from the back of pick up trucks by independent sellers in New Orleans.

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Ingredients

30 mins

4 servings

● Old Sober Soup Ingredients
4 lbBeef Chuck Tender Roast [cut in 1/2" cubes]
4 box (32 oz)Beef Broth [reserve 1 box more if needed]
1 boxThick Spaghetti Noodles
1/3 cupFresh Chives [chopped + reserves]
1 tbspCracked Black Pepper
3 tspLouisiana Hot Sauce [no substitutions]
2 tbspFresh Garlic
1 tspGranulated Onion Powder
1 tspWorcestershire Sauce
1 tbspCajun Seasoning
1 tspSoy Sauce
1 tspOregano
1 tbspDried Parsley
1 tspRed Pepper Flakes
● For The Sides, Garnishments & Equipment
8Boiled Eggs [halved]
1 cupSliced Fresh Chives
as neededWorcestershire Sauce
as neededLouisiana Hot Sauce
as neededSoy Sauce
as neededKetchup
4Large Styrofoam Cups
8Chopsticks

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Steps

30 mins

1

● Chop beef chuck or prime rib into 1" bite sized cubes [trim any fat] and chop your chives.
● I typically use my leftover prime rib and any leftover Au Jus from holiday meals. [look for my Mike's EZ Prime Rib recipe]
● So, know there will be additional herbs and spices in this prime rib version. It will also take less time to cook until meat is melt in your mouth tender.
● If you have any leftover prime rib bones, throw those in your pot as well. There's a lot of fat and flavor in those suckers!
https://cookpad.wasmer.app/us/recipes/341086-mikes-ez-prime-rib

Mike's EZ Prime Rib
2

● Place all ingredients - except for 1 of your 4 boxes of broth, your noodles and anything listed as sides/garnishments - in a large pot.
● Simmer covered for 2 hours or, until meat is melt in your mouth tender, if using raw chuck.
● After 2 hours, I'll add some additional crispy chive ends for soup body and texture.
3

● Boil your eggs. Using older eggs [they're much easier to peel] bring your eggs and water to a rapid boil.
● Once at a full boil, turn off heat and allow eggs to sit with lid on for 18 minutes.
4

Arrest the cooking process by placing your eggs in an ice bath immediately.
5

● In a seperate pot, bring 1/2 of your broth and water as needed, 1 tsp salt and a small splash of oil to a boil.
● Place noodles in your simmering pot and boil al dente [important step as you'll be simmering your noodles again for 2 minutes in your original broth] - as per manufactures directions.
● Usually about 9 to 10 minutes.
6

Drain your noodles. Do not rinse.
7

● Taste test your broth at this point and see if you'd like to add additional hot sauce, pepper, garlic, soy sauce or Cajun Seasoning.
● Immediately add noodles to your original beef pot for 2 minutes on a heavy boil to absorb your fullest broth flavors.
● Serve in styrofoam cups [if on the go] with sliced eggs, fresh chives and a splash of each garnishment listed, if desired.
8

For the record, let it be said that I don't quite get the Ketchup garnishment part of this recipe but, to each his own!
9

Old Sober with Udon Noodles. Enjoy!

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MMOBRIEN @cook_2891564

on November 30, 2013 17:20

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!