Hawaii Oxtail Soup Recipe

Hawaii Oxtail Soup is a flavorful and hearty dish that has become an iconic comfort food in the Aloha State. With its roots in the multicultural mix of Hawaii’s diverse population, this soup is a perfect representation of the island’s rich food culture. From the tender, melt-in-your-mouth oxtail meat to the fragrant broth infused with ginger, garlic, and herbs, every spoonful is a delight.

The soup has a special place in Hawaiian homes and is often made in large pots to serve family and friends. It’s a dish that can be enjoyed on any occasion-whether it’s a casual family dinner, a festive gathering, or simply a cold rainy day when you’re craving something warm and comforting.

What makes it truly Hawaiian is the perfect balance of savory and slightly sweet flavors, often topped with a dash of green onions, a slice of lime, and a bowl of rice on the side.

So if you’re looking to recreate an authentic taste of Hawaii at home, this Oxtail Soup recipe is the way to go!

This recipe is a traditional Hawaiian take on oxtail soup, often simmered for hours to get that deep, rich flavor. It’s designed to capture all the essence of island cooking-comforting yet flavorful, hearty yet refreshing. Here’s how to bring a little piece of Hawaii into your kitchen.

Ingredients Needed

Before you start, it’s important to gather all the ingredients you’ll need for an authentic Hawaii Oxtail Soup. You don’t need to be intimidated by the list-each item is easy to find at most grocery stores or specialized Asian markets.

Oxtail (2-3 pounds) – This is the star of the dish. The oxtail has a lot of connective tissue and bone marrow that break down during the long cooking process, resulting in a deeply flavorful broth and tender meat.
Yellow onion (1 large) – Adds sweetness and depth to the soup base.
Ginger (3-4 slices) – A key ingredient in many Hawaiian and Asian dishes, ginger brings a fragrant, spicy warmth to the broth.
Garlic (4-5 cloves, crushed) – The garlic imparts a savory richness to balance the sweetness of the other ingredients.
Carrots (2 medium) – A traditional addition that brings subtle sweetness and texture to the soup.
Celery (2 stalks) – Celery adds an aromatic, fresh note to the broth.
Green onions (for garnish) – Adds a burst of fresh flavor and color when sprinkled over the soup just before serving.
Soy sauce (3-4 tablespoons) – A crucial ingredient to bring saltiness and depth to the broth.
Sea salt (to taste) – Adjust depending on the saltiness of your soy sauce.
Black pepper (1 teaspoon) – Adds a slight kick to the soup’s flavor profile.
Fish sauce (optional, 1 tablespoon) – For an extra layer of umami if you like your broth a bit deeper.
Lime (for serving) – A squeeze of fresh lime brightens up the whole dish.
Cooked rice (on the side) – A staple accompaniment to soak up that rich broth.

Cooking Instructions

Making this soup is an exercise in patience, but the end result is worth every minute. Here’s how to bring all those ingredients together:

Prepare the oxtail – Rinse the oxtail pieces under cold water to remove any excess blood. In a large stockpot, add the oxtail and cover with cold water. Bring it to a boil over medium-high heat. Once it reaches a rolling boil, turn the heat down and simmer for about 10 minutes. This initial boil helps to remove impurities and scum.
Prepare the broth – After boiling, drain and discard the water. Refill the pot with fresh cold water (about 6 cups). Add the oxtail back into the pot along with the onion, ginger, garlic, carrots, and celery.
Simmer – Bring everything to a gentle boil over medium heat, then reduce the heat to low and let it simmer for 2.5 to 3 hours. You want the oxtail to cook low and slow so that it becomes tender and the marrow melts into the broth, enriching it with flavor.
Season the soup – Once the oxtail is tender, remove it from the pot. Add soy sauce, fish sauce (if using), sea salt, and black pepper to taste. Adjust the seasoning as needed to balance the saltiness and savory depth.
Strain and finish – For a clearer broth, strain the soup through a fine sieve. Return the broth to the pot with the oxtail, then bring it back to a simmer for an additional 10 minutes.
Serve – Ladle the soup into bowls. Garnish with freshly chopped green onions and a squeeze of lime juice. Serve with a bowl of steamed rice on the side to enjoy with the soup.

Ingredient Insights

The key ingredients in Hawaii Oxtail Soup are not only delicious but also come with some interesting cultural and health-related benefits:

Oxtail – Oxtail is rich in collagen, which, when simmered, breaks down into gelatin, contributing to a silky and smooth broth. This makes the soup particularly satisfying. Oxtail also contains a lot of marrow, which enhances the flavor of the broth.
Ginger – Ginger is commonly used in Hawaiian cuisine for both its flavor and its ability to aid digestion. It’s spicy but also calming to the stomach, perfect for a rich and hearty soup like this one.
Soy sauce – Soy sauce adds a layer of umami, enhancing the savory notes of the broth. The fermentation process it undergoes also contributes beneficial probiotics, which support gut health.
Garlic – Besides its health benefits (like boosting the immune system), garlic brings a subtle, earthy depth to the soup that balances the sweetness of the other vegetables.

Expert Tips

For the best Hawaii Oxtail Soup experience, here are some expert tips to keep in mind:

Don’t rush the simmering – The longer you let the oxtail cook, the richer and more flavorful the broth will be. Give it at least 2.5 hours of low and slow simmering.
Strain for clarity – If you prefer a clearer broth, strain the soup once it’s done simmering. This will remove any solids or floating bits that may cloud the broth.
Add vegetables early – You can also add potatoes, daikon, or even taro root for added texture and depth. These root vegetables absorb the rich broth and give a wonderful mouthfeel to each bite.
Skim the fat – During the simmering process, you may notice some fat rise to the surface. Skim it off periodically for a cleaner, lighter broth.
Season carefully – Taste the broth as you go and adjust the seasonings incrementally. If it’s too salty, you can add water to balance it out, or if it’s not salty enough, boost the soy sauce or fish sauce.

Recipe Variations

While this is the traditional version, there are a few variations you can explore to suit different preferences or dietary restrictions:

Spicy Oxtail Soup – Add a few slices of fresh chili pepper or some chili paste to infuse heat into the broth.
Vegetarian Version – Swap out the oxtail for a hearty plant-based protein like mushrooms, jackfruit, or tempeh. Adjust the broth by using vegetable stock instead of water for more depth.
Tomato Twist – Add a couple of chopped tomatoes for a tangy and slightly sweet note that will complement the savory broth.
Thai Inspired – You can add lemongrass and kaffir lime leaves to the broth to give it a more distinctly Thai flavor profile.

Final Words

This Hawaii Oxtail Soup recipe is all about creating layers of flavor through patience and love. It’s a recipe that celebrates the slow cooking process and the marriage of simple ingredients to produce something extraordinary. It’s perfect for gatherings, family dinners, or even as a cozy meal to enjoy by yourself.

The best part is that the soup gets better the longer it sits, making it an ideal dish for leftovers. The next day, the flavors meld even more, so you might find yourself looking forward to the second or third serving even more than the first.

Hawaii Oxtail Soup Recipe