Description
This hearty oxtail soup is rich in flavor and perfect for warming up on a cold day.
Ingredients
Scale
- 3 lbs oxtails (fresh or frozen)
- 1 medium radishes (daikon variety)
- 3 tbsp minced garlic
- 4 large green onions (diced)
- 1 tsp salt
- 1 tsp pepper
- 12–15 cups water (or vegetable broth)
Instructions
- Rinse oxtail under running water. Place in a large cooking pot filled with water, covering them. Soak for 1-2 hours.
- Meanwhile, slice daikon radish and cut into bite size pieces. Slice green onions on the diagonal. Set aside soaked oxtails onto a dish, and discard water. Return oxtails to cooking pot, refill pot with 12-15 cups of water, broth, or half and half ensuring they are submerged. Bring to this to a low boil. Reduce to simmer.
- After 2 hours skim off any foam/fat at the surface of the water. Add sliced daikon radish, salt, pepper, and minced garlic. Simmer 3 hours. Pot can be slightly covered if desired.
- 5 hours of simmering ensures the oxtails will be very tender and meat is pulling away from the bone. Remove one at a time and place on a cutting board to remove meat and discard bones. Put meat back into pot and stir.
- Serve soup with cooked white rice, chopped green onion, and kimchi.
Notes
- This soup can be made ahead of time and reheats beautifully.
- Adjust the seasoning to taste based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Soups
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg