Oxtail Soup Recipe

Measure and prep all the ingredients. Divide the scallions into white and green parts. Leave the white parts (root ends) whole. Finely chop the green parts and place them in a bowl. Cover with plastic wrap and reserve in the refrigerator for serving. 

Soak the oxtail. In an extra large container, place the oxtail and cover with cold water. Soak the oxtail for 2 hours, changing the water every 30 minutes. While the oxtail is soaking, (See notes 1-3.)

Parboil the oxtail. Bring a large pot of water to a rolling boil. Add the oxtail and boil for 5 minutes. 

Drain the oxtail and rinse thoroughly with cold water. 

Place the parboiled oxtail in a large, clean pot. Add the white parts of the scallions, radish, ginger, garlic cloves, peppercorns, bay leaves and water. The water should cover the oxtail, if not, add more water until the oxtail is submerged. Turn the heat to high and bring the pot to a rolling boil. Reduce the heat to medium high and bring to a moderate boil. Boil for 4-6 hours. Check the pot intermittently to add more water to keep the oxtail covered. (See notes 3.)

Let the soup cool for about 30 minutes before straining. Reserve the oxtail pieces for serving. Set aside. Use either a large spoon to remove the fat off the top or let the broth cool and refrigerate, covered, overnight. The fat will harden at the top of the pot. Remove the fat. Reheat the cold soup over the stovetop.

Cook the somen or glass noodles according to the packaging directions and divide them between four bowls. 

Top the bowls with the oxtail bone broth and reserved oxtail. Top with the reserved green scallions. Serve with a side of salt and pepper for each person to season to the broth to taste. Enjoy with freshly steamed rice and cold kimchi. Enjoy!