Description
This Hawaii Style Oxtail Soup is a rich, comforting broth simmered for hours to create tender oxtail meat infused with fragrant ginger, garlic, star anise, and peanuts. This hearty soup features traditional Asian flavors enhanced by soy sauce and Shaoxing wine, with optional daikon radish and fresh herbs that add brightness and depth. Perfect for a cozy meal, this recipe yields a deliciously savory and aromatic soup.
Ingredients
Scale
Meat and Broth Base
- 3 pounds oxtail
- 2 inches ginger, sliced
- 6 cloves garlic, smashed
- 2 whole star anise
- 1 cup raw or roasted unsalted peanuts
- 1/4 cup soy sauce
- 1/4 cup Shaoxing wine or dry sherry
- 6 cups water (or enough to cover)
- 1/2 teaspoon salt (or to taste)
Vegetables and Garnishes
- 1/2 daikon radish, peeled and chopped (optional)
- 1/2 cup chopped green onions
- 1/2 cup chopped cilantro
- 1 red chili, sliced (optional)
Instructions
- Blanch the Oxtail: Place the oxtail in a large pot, cover with water, and bring to a boil. Boil for 10 minutes to remove impurities, then drain and rinse the oxtail under cold water to clean thoroughly.
- Start the Soup Base: In a clean stockpot, add the blanched oxtail along with the sliced ginger, smashed garlic, star anise, peanuts, and enough fresh water to cover the ingredients. Bring the pot to a boil, then reduce heat to a gentle simmer to start developing the broth.
- Add Seasonings and Simmer: Stir in the soy sauce and Shaoxing wine into the simmering pot. Cover and let the soup simmer gently for 2.5 to 3 hours, allowing the oxtail to become tender and the flavors to meld beautifully.
- Maintain the Broth: Regularly skim off any foam or excess fat that rises to the surface during cooking to keep the broth clear. Add more water as needed to keep the oxtail submerged and to adjust the soup’s consistency.
- Add Vegetables (optional): If using daikon radish or other vegetables, add them during the last 45 minutes of cooking so they soften but retain some texture.
- Adjust Seasoning: Taste the broth and adjust seasoning as needed, adding more salt or soy sauce to suit your preference.
- Serve: Ladle the hot soup into bowls and garnish with chopped cilantro, green onions, and sliced red chili if desired. Serve immediately for a warming, flavorful meal.
Notes
- Blanching the oxtail removes impurities for a clearer broth.
- Skimming fat keeps the soup light and clean-tasting.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- The peanuts add a unique nutty richness to the soup and can be either raw or roasted.
- Adjust chili quantity based on desired spice level or omit for a milder soup.
- Daikon radish is optional but adds sweetness and texture to the soup.
- This soup improves in flavor when reheated.
