Here in New Orleans, we have a traditional hangover soup called Yaka Mein or "Old Sober" I have only had it at Jazz Fest made by the Lady who made it famous, Miss Linda. It is a perfect dish to cure what ails you when you have had a few too many beers. It is a cheap mass produced soup there and I have never had the opportunity to make it myself. I was contacted by JSL Foods to enter the Fortune Blogger Contest with their Udon noodles. I jumped at the chance and knew that a gussied up version of Yaka Mein would be just the ticket to make with this product.
The Fortune Udon noodles are Omega-3 Fortified, Non-GMO, Cholesterol-Free, 100% Natural and MSG Free. This was great news to me as I like to eat all natural as possible and am trying eat a diet to help lower my cholesterol. The Omega-3's are the best kind to consume too! I made this on a perfect day for it, a lazy sunday after a night out. And it was the perfect, filling tasty dish! I decided to use the mushroom ones to add more umami flavor, and it was a smart decision. I added collard greens I had on hand and it made it feel like such a Southern and Asian fusion dish. Gentleman caller and I devoured more than a serving each!
You can visit Chef Yaki and these Udon Noodles on Facebook and Twitter to find out more information and more recipes to inspire you. You can purchase JSL Foods products at Safeway. I cannot wait to cook something up with the chicken and original flavor noodles as well. They have a great taste and texture and make me feel good about about eating some carbs! Have you ever tried these noodles? What would you make up with them? Full recipe to follow the montage!
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| A soft boiled egg is always fancier than hard boiled! |
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| The cast. Those are the original flavor ones. After I started making it, I decided to switch to mushroom flavored. |
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| Collard greens are so southern and a perfect addition to this soup! |
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| Cut up your meat and trim the fat. |
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| Then coat in flour and cajun seasoning, this is an important step. |
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| Brown it up! |
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| Then add your onions, garlic and ginger. |
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| Let your meat rest. |
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| Soy sauce and collards get the good stuff off the bottom of the pot. |
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| Add the broth and scrape up the rest! |
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| Here is the correct flavor! They have such a great texture! |
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| Add them on in and let them soak up the flavor. |
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| You can see how they literally soaked up the flavor! |
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| I had to do a soft boiled egg with it, but you can go simple and just leave it be, or add chives! |
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| Chef Yaki/Runny Yolks 2020! |
2 tbsp. flour
1 tsp. or more to taste, Cajun seasoning such as Tony Chachere's
1 lb. chuck steak or other meat of that kind, cut into tiny cubes
2 tbsp. olive oil, divided
1 small onion, chopped
5 cloves garlic, minced
1 inch piece of ginger, minced
2 tbsp. soy sauce, divided
1 bunch leafy greens such as bok choy or collards, cut into bite sized pieces
2 cartons low sodium beef stock
2 cups frozen broccoli florets (about half a bag)
1 pack Fortune Mushroom flavored Udon noodles
salt and pepper to taste
Combine flour and Cajun seasoning in a bowl. Season meat with salt and pepper and toss in flour mixture. Add one tbsp. flour to a large dutch oven over medium heat and add the meat. Toss constantly with a wooden spoon to brown the meat. After 5-7 minutes, or when it is browned, remove it to a plate. Add the rest of the oil and the onions to the pot and saute until onions are soft, about 5 minutes. Add the garlic and ginger and saute 2 more minutes. Add 1 tbsp. soy sauce and scrape up the brown bits on the bottom of the pot. Add the other tbsp of soy sauce and scrape some more. Add your greens and saute 5 minutes until they are reduced. Add stock slowly, scraping to get all of the remaining bits. Add meat back to pot and raise temperature to high to bring to a boil. Reduce heat back down and allow to simmer for 15 minutes. Add in broccoli and noodles and bring to a boil (raise heat again). Break up the noodles with your spoon and stir in the sauce packet. Once boiling, reduce heat again to simmer for 10 minutes. Enjoy with a soft boiled egg, hot sauce and green onions.
Soft boiled eggs:
As many eggs as bowls you are making
Ice
Water
Fill a large bowl with ice and water. Heat some water in a small saucepan over medium heat until boiling. Once the water is boiling, reduce the heat until it's barely at a simmer, add the eggs gently and cook for 6 minutes. I mean it, only 6 minutes! Remove the eggs with a slotted spoon and place them in the ice water. Let the eggs cool slightly before peeling.
Happy Cooking!
Missy
*I got the noodles free to try, but all opinions are my own.
Linking up with Meal Plan Monday over at Southern Plate and others!
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