Rich and comforting, this Hawaii-Style Oxtail Soup blends tender oxtails, peanuts, ginger, star anise, and mustard greens into an island-inspired bowl of cozy, nostalgic flavor.
I don’t know what it is about Hawaii-Style Oxtail Soup — maybe it’s the smell of simmering ginger and star anise, or maybe it’s the way the steam curls up and hits your face like a soft wave of nostalgia — but every time I make it, I feel… home. And that’s funny, because I’m not Hawaiian, not even close. My first bowl was years ago during a layover in Honolulu. You know those moments when something small, completely unexpected, ends up sticking with you? That was it.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
It was this little diner near the airport — the kind of place that looks like it hasn’t changed in thirty years (in the best way). They served me a bowl so fragrant it made everyone at the next table turn their heads. One spoonful in, and I remember thinking, Oh, this is more than soup. It was rich and savory but not heavy, the kind of flavor that feels like it’s been simmering for generations. The peanuts gave it this creamy nuttiness that was somehow comforting, like a memory you didn’t know you missed.
When I got home, I couldn’t shake it. I tried to replicate it — and honestly, my first few attempts were rough. I didn’t get the balance right; I was impatient (rookie mistake). The broth wasn’t deep enough, the oxtails were chewy, and I remember thinking, what am I doing wrong? But then, one quiet Sunday, I slowed down. I followed the rhythm of the pot instead of the clock. And finally — finally — that same comforting scent filled my kitchen. I took a taste and just stood there. Eyes closed. Grinning like an idiot. Because it was perfect — or maybe not perfect, but mine.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Hawaii-Style Oxtail Soup Recipe?
Here’s the thing about this Hawaii-Style Oxtail Soup — it’s not flashy. It doesn’t try too hard. It’s simple, slow, and soulful. It’s the kind of dish that humbles you a bit — because it reminds you that real flavor takes time.
The oxtails turn meltingly tender after hours of simmering in broth infused with star anise, ginger, and orange peel. The peanuts add this subtle sweetness that just works — I don’t know why, it just does. Then, at the very end, you throw in those mustard greens for a pop of freshness that cuts through the richness. And somehow, it all comes together into something that feels… healing. Like food your grandmother would make if your grandmother lived on Oahu.
It’s comfort food, yes — but there’s a kind of quiet joy to it too. The way it bubbles gently, the way the scent builds, the way it makes your house smell like patience and warmth. I know that sounds cheesy, but if you’ve ever cooked something for hours and watched it slowly become magic, you know exactly what I mean.
Ingredient Notes:
You don’t need a ton of ingredients for Hawaii-Style Oxtail Soup — just the right ones. And a little love, of course.
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Oxtails: The main event. They bring that deep, beefy richness you just can’t fake. Make sure to trim off any excess fat so your broth stays clean.
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Dried orange peel: Adds this quiet citrus brightness that you don’t notice until it’s gone. Fresh peel works too, just avoid the white pith — it’ll make things bitter.
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Star anise: The unsung hero here. It gives the soup that whisper of sweetness, like a secret ingredient you can’t quite name.
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Ginger: Not just for flavor — it gives the broth warmth and depth. Plus, it makes your kitchen smell amazing.
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Peanuts: This one surprises people. They add texture and creaminess, and somehow, they just belong here.
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Mustard greens: You add these at the end for a bit of brightness. I’ve tried spinach and bok choy before, but mustard greens? They hit differently.
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Chili flakes: Totally optional, but I like a little kick. Just enough to make the broth sing.
How To Make Hawaii-Style Oxtail Soup?
I’m not gonna lie — this isn’t a “quick 30-minute dinner” kind of thing. It’s a slow simmer kind of day. The kind where you’ve got music playing, maybe a candle burning, and you keep checking the pot every so often just because it smells too good not to.
Step 1: Parboil the oxtails.
First things first — you’ve gotta give those oxtails a good clean start. Fill a big pot halfway with water, bring it to a boil, then drop in the oxtails and let them cook for 30 minutes. This step gets rid of all that murky stuff that would cloud your broth later. Drain the water, rinse the oxtails, and trim off any big pieces of fat.
Step 2: Build the base.
Add the oxtails back to the pot and cover them with fresh water — about an inch over the top. Toss in the orange peel, star anise, ginger, and salt. Bring it up to a boil, then drop it down to a slow simmer. Cover it, walk away for an hour, and let the magic begin.
Step 3: Add the peanuts and keep simmering.
After that first hour, add the peanuts and just… let it go. Two, maybe three hours more, depending on how tender you want the meat. The longer it simmers, the more the broth transforms from simple to spectacular. Every so often, I like to lift the lid, take a deep breath, and smile. That smell never gets old.
Step 4: Skim the fat.
You can do this one of two ways. Skim the fat now if you’re impatient (no judgment). Or, if you’re like me and love an overnight stew, let it cool and pop it in the fridge. The next day, the fat will harden on top, and you can just peel it off. Bonus: the flavors deepen overnight, so it’s actually better this way.
Step 5: Add the greens and spice.
When you’re ready to serve, bring it back up to a simmer. Add the chili flakes and mustard greens, and let it cook for another 5 minutes — just until the greens are tender but still bright.
Step 6: Serve and enjoy.
Ladle the soup into bowls and top with chopped cilantro, sliced green onions, and a little grated ginger. Serve with rice on the side and a small dish of soy sauce for dipping. Oh, and definitely keep a little bowl nearby for the bones — it’s one of those slightly messy, finger-licking meals that just feels good to eat.
Want To Save This Recipe?
Storage Options:
This is one of those soups that gets better with time. Store leftovers in an airtight container in the fridge for up to four days. The flavors deepen, the broth thickens slightly, and honestly, it’s even more comforting reheated.
You can freeze it too, but here’s a little tip: remove the greens first. They don’t love the freezer. The broth and oxtails, though? Perfect. Just reheat gently when you’re ready — don’t rush it.
Variations and Substitutions:
This soup’s got flexibility — which I appreciate because sometimes life (and grocery stores) just don’t cooperate.
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No dried orange peel? A strip of fresh orange zest works fine. It’s a small detail, but it matters.
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Want it spicy? Go wild with the chili flakes or add a splash of chili oil before serving.
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Different greens: Bok choy or kale work great if mustard greens aren’t your thing.
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Peanut-free option: Skip the peanuts or swap them for cashews. Still delicious.
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Slow cooker version: Parboil the oxtails first, then toss everything (except the greens) into the slow cooker for 8 hours on low. Easy and hands-off.
What to Serve with Hawaii-Style Oxtail Soup?
You don’t need much to go with this. The soup’s the star. But a few sides can make it a little extra.
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Steamed white rice: Classic for a reason. Perfect for soaking up every drop of broth.
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Garlic noodles: Because who’s gonna say no to that?
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Pickled veggies: That tangy crunch cuts through the richness perfectly.
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Hawaiian sweet rolls: For when you want a little sweetness on the side.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely, and honestly, you should. It’s one of those soups that gets better the longer it sits.
Do I need to use star anise and orange peel?
You can skip them, but it won’t have that same “Hawaiian comfort” flavor. They’re subtle but important.
Can I use a slow cooker?
Yes! Just parboil the oxtails first, then toss everything in and let it go on low all day. Add the greens right before serving.
There’s something almost meditative about making Hawaii-Style Oxtail Soup. The slow simmer, the scent of ginger and anise filling the house, the quiet clink of the ladle as you stir — it’s the kind of cooking that forces you to slow down and just be. And maybe that’s what I love most about it. It’s not just food; it’s rhythm, patience, comfort.
So next time you’ve got a rainy day, or just need a break from the chaos, make this. Let it bubble away while you do something simple — like read, or nap, or just exist. Then, when it’s ready, grab a bowl and take that first sip. You’ll understand why it’s stayed with me all these years.
Now tell me, are you more of a “let it simmer all day” cook or a “I need dinner in 30 minutes” kind of person? No judgment either way — we’ve all been both.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Hawaii-Style Oxtail Soup
Ingredients
- 2 pounds oxtails
- 1 strip dried orange peel zest only, avoid the pith
- 2 whole star anise
- 1 2-inch piece fresh ginger, thinly sliced
- 1 tablespoon salt plus more to taste
- ½ cup shelled and skinned raw peanuts or roasted unsalted peanuts
- ⅛ teaspoon chili pepper flakes or more to taste
- 2 cups loosely packed coarsely chopped fresh mustard greens
For Garnish:
- Fresh cilantro chopped
- Green onions (white and green parts) sliced diagonally
- Freshly grated ginger
Instructions
Parboil and trim the oxtails:
- Fill a large 5-quart pot halfway with water and bring it to a boil. Add the oxtails and parboil for 30 minutes to remove impurities. Drain, then rinse the oxtails under cool water. Trim away any excess fat before proceeding.
Begin the broth:
- Return the cleaned oxtails to the pot and add enough water to cover them by about 1 inch. Incorporate the orange peel, star anise, ginger, and salt. Bring the mixture to a boil, then reduce to a gentle simmer. Cover and cook for 1 hour, allowing the flavors to begin developing.
Add peanuts and continue simmering:
- Stir in the peanuts and continue to simmer for an additional 2 to 3 hours, or until the oxtails are tender and the meat is nearly falling off the bone. Periodically skim any foam or fat that rises to the surface to maintain a clear broth.
Skim fat and rest the soup:
- Once the oxtails are fully tender, skim off excess fat. For a cleaner flavor, the soup may be cooled and refrigerated overnight. When chilled, the solidified fat will be easy to remove from the surface. Resting overnight also allows the flavors to deepen and meld beautifully.
Final seasoning and greens:
- Reheat the soup over medium heat. Add the chili pepper flakes and mustard greens, simmering for about 5 minutes or until the greens are tender but still vibrant.
Garnish and serve:
- Ladle the soup into individual bowls. Garnish each serving with chopped cilantro, sliced green onions, and a small amount of freshly grated ginger. Serve hot, accompanied by steamed white rice and soy sauce on the side for dipping, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
