This cozy and warm Chinese and Creole beef noodle soup is a delicacy throughout New Orleans.

Ingredients

• 4 pounds beef bones, roasted
• 2 heads garlic, cut in half
• 1 medium (6-ounce) onion, sliced
• 2 celery stalks, chopped
• 1/2 bell pepper, chopped
• 1/2 cup oyster sauce
• 1/2 cup soy sauce
• 8 ounces sliced mushrooms
• 3 bay leaves
• 2 tablespoons hot sauce
• 3 tablespoons worcestershire sauce
• 2 medium (3-ounce) tomatoes, chopped
• 9 cups water
• 1 (2-pound) boneless chuck roast, trimmed
• 2 teaspoons kosher salt, plus more to taste
• 2 teaspoons black pepper, plus more to taste
• 1 pound spaghetti, cooked according to package directions
• 1/2 bunch scallions, trimmed and sliced (about 1/2 cup)
• 4 hard-cooked eggs, halved

Directions

1. Place bones in a large stockpot. Add garlic, onion, celery, bell pepper, oyster sauce, soy sauce, mushrooms, bay leaves, hot sauce, Worcestershire sauce, and tomatoes. Cover with water and simmer 4 hours. Skim fat from top of stock. Pour stock through a fine-mesh strainer into a large clean pot; discard solids.
2. Season chuck roast with salt and pepper and sear in a large skillet over medium-high until browned on all sides, about 8 minutes. Add chuck roast to stock and simmer until tender, about 2 hours. Transfer roast to a large bowl, and let cool at room temperature, about 20 minutes.
3. Shred or chop meat and return to large bowl, removing and discarding any large chunks of fat.
4. To serve, reheat stock over medium heat until simmering. Divide spaghetti and meat evenly among 8 bowls. Top each with scallions and 1 egg half; ladle about 1 cup stock over top. Serve with additional soy sauce and hot sauce.