Description
Looking for a bowl of soul-warming comfort? This Hawaii Style Oxtail Soup is a rich, flavorful broth simmered with tender oxtail, aromatics, and savory additions like shiitake mushrooms and peanuts. A local Hawaiian classic, this dish is a nourishing fusion of Chinese and island flavors, perfect for cozy dinners or healing meals. Whether you’re looking for easy dinner ideas, a hearty comfort soup, or simply love food ideas with depth and tradition, this easy recipe brings you all that and more.
Ingredients
3 to 3.5 pounds oxtail, cut into pieces
1 thumb-sized piece fresh ginger, sliced
6 cloves garlic, smashed
3 whole star anise
1 tablespoon soy sauce (plus more to taste)
1 teaspoon salt (adjust to taste)
½ teaspoon ground black pepper
½ cup raw peanuts
1 cup shiitake mushrooms (fresh or soaked dried)
4 stalks green onions, chopped
½ cup fresh cilantro, chopped
6 cups water (or enough to cover oxtail)
Optional: red chili slices, sesame oil, fried garlic for garnish
Jasmine rice (for serving)
Grated fresh ginger + soy sauce (for dipping sauce)
Instructions
1. Place oxtail pieces in a large pot, cover with water, and bring to a boil. Boil for 10 minutes, then drain and rinse both meat and pot to remove impurities.
2. Return oxtails to the clean pot and add 6 cups of water or enough to fully submerge them. Add ginger, garlic, star anise, and soy sauce. Bring to a boil, reduce heat, and simmer covered for 2.5 to 3 hours.
3. After 2 to 2.5 hours, add shiitake mushrooms and peanuts. Continue simmering for 30 more minutes. Season with salt, pepper, and more soy sauce if needed.
4. Once oxtail is fork-tender and falling off the bone, skim any fat from the surface. Taste and adjust seasoning.
5. Ladle into bowls and top with green onions, cilantro, and optional garnishes like sesame oil or chili slices.
6. Serve hot with a side of jasmine rice and a dipping sauce made of grated ginger mixed with soy sauce.
Notes
Blanching is key – Don’t skip the blanching step for oxtail. It ensures a clean, clear broth without scum or impurities.
Peanuts = optional texture – Feel free to skip or swap with cashews if you prefer a different crunch or none at all.
Make ahead for flavor boost – This soup tastes even better the next day as the flavors deepen and meld.
Nutrition
- Serving Size: 1 bowl with broth and rice
- Calories: 510
- Sugar: 2
- Sodium: 820
- Fat: 34
- Saturated Fat: 14
- Unsaturated Fat: 18
- Trans Fat: 1
- Carbohydrates: 18
- Fiber: 2
- Protein: 32
- Cholesterol: 115
Keywords: oxtail soup, hawaii comfort food, easy dinner, homemade broth, rich soup