Description
A hearty and comforting soup made with slow-simmered oxtail, tender handmade dumplings, springy noodles, and a rich, spicy broth. Perfect for a satisfying one-bowl meal packed with deep flavors.
Ingredients
- 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
- 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
- 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
Instructions
- 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.
Notes
- Use rice noodles for a lighter texture.
- Add mushrooms or daikon for more umami or texture.
- Store broth, dumplings, and noodles separately for best results when reheating.
- Uncooked dumplings can be frozen for up to one month.
- Adjust spice level by varying the chili oil and chili paste.
- Prep Time: 45 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Simmering
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 780
- Sugar: 4g
- Sodium: 1100mg
- Fat: 42g
- Saturated Fat: 16g
- Unsaturated Fat: 22g
- Trans Fat: 1g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 130mg
