Ingredients
- For the soup:
- 2 1/2 to 3 pounds boneless chuck roast
- 8 to 9 cups water
- 2 teaspoons Creole seasoning
- 1/2 to 2/3 cups soy sauce, plus more to taste
- 1 tablespoon ketchup, plus more for topping if you like
- 1 tablespoon Worcestershire sauce
- 1 1/2 tablespoons hot sauce, plus more to taste
- 1 pound spaghetti (ramen, or udon), cooked according to package directions
- 1 bunch scallions, trimmed and sliced
- 1 bunch parsley or cilantro, chopped
- 5 hard-boiled eggs, cut in half
- For the Creole seasoning:
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
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