Oxtail Soup

Ingredients

• 1.36 kg (3 lb)oxtail, fat trimmed
• 2.5 cm (1 inch)ginger, thinly peeled and sliced
• 1 clovegarlic, crushed
• 4 wholestar anise
• 5 ml (1 tsp)patis (fish sauce)
• 1.25 ml (1/4 tsp)white pepper
• to tastewon bok
• to tastemustard cabbage
• to tastewatercress
• to tastecilantro
• 60 ml (1/4 cup)fresh ginger, grated
• 60 ml (1/4 cup)fresh turnip, grated
• 60 ml (1/4 cup)Aloha shoyu
• 5 ml (1 tsp), optionalchilli garlic paste
• as needed to cover the oxtailwater

Instructions

1. 1

   Start the broth

   Put the oxtail in a large pot and cover it with water. Add the sliced ginger, garlic, star anise, patis and white pepper, then bring the pot to the boil.

2. 2

   Simmer until tender

   Lower the heat and simmer for 2–2 1/2 hours, until the oxtail is tender.

3. 3

   Skim the fat

   Skim the fat from the surface of the soup.

4. 4

   Wilt the greens

   Add the vegetable garnishes to the very hot soup and cook for about 2 minutes, just until limp. Leave the cilantro uncooked.

5. 5

   Mix the condiments

   Combine the grated ginger and turnip with the shoyu and, if using, the chilli garlic paste.

6. 6

   Serve the soup

   Serve the soup with the grated condiment mixture and a generous side of rice. The recipe serves 4.

What is Hawaiian oxtail soup?

Oxtail soup is a slow-cooked, comforting broth built around oxtail, a cut that becomes tender and rich after a long simmer. This local Hawaiian version seasons the pot with ginger, star anise, garlic, fish sauce and white pepper.

The recipe pairs the broth with leafy greens and a fresh ginger-and-turnip condiment. That combination gives each bowl a choice of warming broth, tender meat and bright, sharp flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 680 calories, 44g protein, 5g carbs, 53g fat.

The oxtail provides most of the protein and fat, while the vegetables contribute relatively few carbohydrates; the suggested rice adds most of the meal's carbohydrates if served. For a more balanced plate, serve a moderate amount of rice alongside a generous portion of greens.

The aromatics in the pot

Ginger and star anise: these simmer with the oxtail to flavour the broth. The fresh ginger served separately has a livelier, sharper taste than the ginger cooked in the pot.

Patis and pepper: fish sauce adds savoury depth, while white pepper gently seasons the broth. The measured amounts are modest, so taste the soup before serving if you want to adjust it.

How to get tender oxtail

Steady simmer: once the pot boils, reduce the heat so the liquid simmers rather than boils vigorously. Allow 2–2 1/2 hours, and use tenderness—not the clock alone—as the cue that the oxtail is ready.

Fat on top: skim the surface after cooking as directed. This makes the broth less greasy while keeping its slow-cooked character.

Keep the greens fresh

Leafy vegetables: add the won bok, mustard cabbage and watercress to very hot soup near the end. About 2 minutes is enough to soften them while leaving some freshness.

Cilantro: add it uncooked, as the recipe suggests, so its flavour stays fresh rather than fading into the broth.

Make the ginger condiment

Fresh mixture: grated ginger and turnip are stirred together with shoyu to make a sharp, savoury accompaniment. Chilli garlic paste is optional, so leave it out for a milder version.

Serve it alongside the soup rather than cooking it in the pot. Each person can add as much as they like to a bowl.

Serve it as a meal

Rice on the side: the recipe recommends a generous serving of rice alongside the soup. It gives the meal a filling base and is useful for soaking up the broth.

Long rice option: the recipe also suggests serving the soup over cooked long rice. Add the greens and condiment to the bowl to keep the different textures distinct.

Recipe notes & tips

• Trim visible excess fat from the oxtail before it goes into the pot.
• Keep the simmer gentle after bringing the pot to the boil.
• Check the oxtail for tenderness as it approaches the 2-hour mark.
• Skim the broth carefully so you remove surface fat without losing much liquid.
• Add the leafy vegetables only when the soup is very hot and close to serving.
• Keep the grated ginger, turnip and shoyu mixture separate until serving.

Variations

• Serve over long rice: spoon the soup over cooked long rice as the recipe suggests.
• Adjust the heat: add the optional chilli garlic paste to the condiment mixture for a spicy edge.
• Change the greens: use any combination of the listed won bok, mustard cabbage and watercress.
• Add more ginger: increase the grated ginger in the serving mixture for a sharper condiment.

Common mistakes to avoid

• Boiling hard: a vigorous boil can make the broth cloudy; lower the heat once it reaches the boil.
• Stopping too soon: oxtail needs the stated 2–2 1/2 hours; continue simmering if it is not yet tender.
• Overcooking the greens: they need only about 2 minutes in the hot soup; add them near serving time.
• Cooking the cilantro: it is best uncooked, so add it fresh to the bowl or leave it out of the hot broth.
• Adding the chilli paste to the whole pot: keep it in the condiment mixture so diners can choose their own heat.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat the soup gently in a saucepan until steaming; add fresh greens when serving if you want them to retain more texture.

Frequently asked questions