This hearty soup brings together slow-simmered oxtail, juicy handmade dumplings, springy noodles, and a warming spicy broth. It’s rich, comforting, and deeply flavorful, perfect for a satisfying meal that feels both cozy and special.

Why You’ll Love This Recipe

Deep, slow-cooked oxtail flavor that creates a naturally rich broth
Tender dumplings that soak up the spicy soup beautifully
A complete one-bowl meal with protein, carbs, and comforting warmth
Customizable spice level to suit your taste
Ideal for make-ahead cooking since the broth improves over time

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the oxtail broth

1.5 kg oxtail, cut into pieces
2 liters water
1 large onion, halved
5 cloves garlic, smashed
5 cm fresh ginger, sliced
2 bay leaves
2 cinnamon sticks
2 tablespoons chili oil
1 tablespoon chili paste
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon black pepper
2 teaspoons salt

For the dumplings

250 g all-purpose flour
130 ml warm water
300 g cooked oxtail meat, finely chopped (from the broth)
2 green onions, finely chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
½ teaspoon black pepper

For the soup and noodles

300 g wheat noodles or egg noodles
2 tablespoons soy sauce
1 tablespoon chili oil (adjust to taste)
1 teaspoon sugar
150 g bok choy or spinach
2 green onions, sliced

Directions

Place the oxtail in a large pot with water and bring to a boil. Skim off any foam that rises to the surface.
Add onion, garlic, ginger, bay leaves, cinnamon sticks, salt, and spices. Reduce heat and simmer gently for 2.5 to 3 hours until the oxtail is very tender.
Remove the oxtail from the pot. Strain the broth and return it to the pot.
When the oxtail is cool enough to handle, remove the meat from the bones and finely chop 300 g for the dumpling filling.
To make the dumpling dough, mix flour and warm water until a soft dough forms. Knead for 5 minutes, cover, and rest for 30 minutes.
Combine chopped oxtail meat, green onions, soy sauce, sesame oil, and black pepper for the filling.
Roll the dough into a log, cut into small pieces, and roll each into a thin circle. Place a spoonful of filling in the center, fold, and seal.
Bring a pot of water to a gentle boil and cook dumplings for 4–5 minutes until they float and are cooked through.
Cook noodles according to package instructions and set aside.
Season the oxtail broth with soy sauce, chili oil, and sugar. Add bok choy and simmer for 2 minutes.
To serve, place noodles in bowls, add dumplings, and ladle hot broth over the top. Garnish with green onions.

Servings and timing

Servings: 4 generous bowls
Prep time: 45 minutes
Cooking time: 3 hours
Total time: Approximately 3 hours 45 minutes

Variations

Use rice noodles for a lighter texture
Add mushrooms for extra umami flavor
Replace bok choy with napa cabbage or spinach
Increase chili paste for a bolder heat level
Add a splash of vinegar for a tangy finish

Storage/Reheating

Store the broth, noodles, and dumplings separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth gently on the stove until hot. Warm dumplings in simmering water for a few minutes and add freshly reheated noodles just before serving.

FAQs

Can I make this soup less spicy?

Yes, reduce the amount of chili oil and chili paste, or omit them entirely for a mild version.

Can I prepare the broth in advance?

Absolutely. The broth can be made up to two days ahead and tastes even better the next day.

Are the dumplings freezer-friendly?

Yes, uncooked dumplings can be frozen in a single layer and stored for up to one month.

What noodles work best for this soup?

Wheat noodles or egg noodles work well, but rice noodles are also a good option.

Can I use store-bought dumpling wrappers?

Yes, if you’re short on time, ready-made wrappers are a convenient alternative.

How do I know when the oxtail is done?

The meat should be very tender and easily pull away from the bone.

Can I add more vegetables?

Definitely. Carrots, mushrooms, or daikon radish all work nicely.

Is this soup suitable for meal prep?

Yes, just keep components separate and assemble when ready to eat.

Can I make this without noodles?

Yes, you can serve the soup with just dumplings for a lighter meal.

What makes the broth so rich?

The long simmering time and oxtail bones release collagen, giving the broth its depth and body.

Conclusion

Spicy oxtail dumpling and noodle soup is a comforting, flavorful dish that brings warmth to the table. With its rich broth, tender dumplings, and satisfying noodles, it’s a complete meal worth the time and care. Whether for a weekend cooking project or a special family dinner, this soup delivers bold flavor and deep comfort in every bowl.