Ito Family Oxtail Soup

Ito Family Oxtail Soup

Serves 8

Ingredients

  • GINGER-SOY SAUCE:
  • 8 ounces fresh ginger root (peeled and roughly chopped)
  • Soy sauce (to taste)

OXTAIL SOUP

  • 5 pounds oxtail (roughly 11 large pieces) (fat trimmed)
  • 3 star anise
  • 1 bunch green onions (white parts cut into 1-inch pieces and green parts thinly sliced for garnish)
  • 1-inch piece fresh ginger root (peeled and cut into 1/4-inch slices)
  • 5 dried orange peel pieces
  • 1 cup raw unsalted peanuts (shelled)
  • 1/2 pound shiitake mushrooms (stems removed and mushrooms halved)
  • 1 1/2 ounces dried kombu kelp knots (rinsed)
  • 1 small daikon (peeled, halved, and cut into 1/2-inch slices)
  • 1 1/2 pounds mustard cabbage (roughly chopped and blanched)
  • Kosher salt (to taste)
  • Soy sauce (See Cook's Tips)

Optional Ingredients

  • 1 bunch cilantro (chopped)
  • Cooked rice

Directions

  1. For sauce:
  2. Add chopped ginger to blender with 3/4 cup water and blend until finely grated.
  3. Mix with soy sauce, to taste, and set aside in refrigerator until soup is complete.
  4. For soup:
  5. In a large pot, add oxtail and water (enough to fully submerge oxtail pieces by at least one inch of water) and boil 45 to 60 minutes.
  6. Remove from heat, strain out oxtail, and rinse under cool water, cleaning off any fat or grease that was released during initial boil. Trim additional fat, if needed.
  7. Place oxtail back into clean pot with fresh water (at least one inch above oxtail) and bring to a boil.
  8. Place star anise, white parts of green onion, ginger slices, and orange peel into a cheesecloth bag and add to soup. Cover, reduce heat to low, and simmer 1 hour, skimming fat that occasionally floats to the surface (see Cook's Tips).
  9. Add peanuts, mushrooms, and kelp, and continue cooking 2 hours or until peanuts and meat are tender. Add water, as needed, if broth level begins to get low.
  10. Add daikon and continue to simmer 30 to 45 minutes, until tender. Season broth, to taste, with soy sauce and salt.
  11. To serve, portion each bowl with oxtail, vegetables, and broth. Add ginger-soy sauce, to taste, and top with chopped cilantro and sliced green onions. Serve alongside rice and additional ginger-soy sauce for dipping.

Nutrition

Amount Per Serving (based on 8 servings)
  • Calories: 590
  • Fat: 0 g
  • Saturated Fat: 1.0 g
  • Trans Fat: 0 g
  • Cholesterol: 170.0 mg
  • Sodium: 1540.0 mg
  • Carbohydrates: 16.0 g
  • Fiber: 6.0 g
  • Added Sugars: 0 g
  • Sugar: 0 g
  • Protein: 59.0 g