Soup is a type of food that I can’t live without during the cold season. Spicy soup is even a better combination.
This soup is inspired by a dish I ordered one time at a Japanese restaurant. It was SO flavorful that I couldn’t forget. And that I attempted to re-create it, but with a twist of Korean flavor.
Oxtail Spicy Tofu Soup makes a perfect healthy meal that brings the warmth into your house as well as your appetite. You will want second, third, and even fourth. With some rice, the meal is completed.
Oxtail Spicy Tofu Soup
2.5 lbs oxtail
1 carrot, peeled and cut into 1-inch long
1 onion, peeled and halved
1/2 onion, julienne
8 shiitake mushrooms
8 cups water
1 box firm tofu, cut into 1/2-inch cubes
2 tbsp Korean hot pepper paste
1 tsp pepper flakes
chopped green onion and cilantro (optional)
In a large pot, bring oxtail and water to a boil on high heat. This helps to rinse any excess blood from oxtails and to keep soup base clean and clear.
Meanwhile, remove stems from 4 of the shiitake mushrooms. Set aside with the other half of the mushrooms. With the mushroom caps, julienne them and set aside with julienne onion.
Drain the boiled oxtail. Put oxtail back into pot. Add carrot, the halved onion, whole mushrooms and stems. Fill the pot with 8 cups of water. Cover and bring it to a boil. Lower the heat and simmer for at least 2 hours.
Discard onion, carrot, mushrooms and stems.
Add pepper, paste, mushrooms, onion and tofu. Simmer for another 30 minutes.
Serve with green onion and cilantro and rice as desire.
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