Rich, aromatic, and deeply satisfying, this Asian-Inspired Oxtail Soup with Rice perfectly balances umami, spice, and warmth. Made by slow-braising oxtail in a fragrant broth of soy sauce, fish sauce, Worcestershire sauce, and warming spices, this dish layers complex flavors that meld together beautifully. Each bowl is finished with fluffy jasmine rice, bright pickled carrots, and fresh herbs, creating an exciting explosion of tastes and textures.
Why You’ll Love This Recipe
- Incredibly Rich & Flavorful Broth – A long, slow simmer draws out deep umami flavors from the oxtail while aromatic spices add warmth and complexity.
- Perfectly Tender Oxtail – Slow cooking transforms the meat until it’s fall-apart tender and deeply infused with flavor.
- Balanced with Bright & Tangy Elements – Zesty pickled carrots cut through the richness, adding a fresh, vibrant contrast.
- Great for Meal Prep – The flavors deepen overnight, making this soup even better the next day.
While oxtail soup appears in many cuisines, this version celebrates Asian flavors. The rich broth builds on beef stock and is deepened with umami-packed soy sauce, fish sauce, and Worcestershire sauce. Cinnamon, star anise, and cloves weave in fragrant warmth, while onions, garlic, and ginger create an aromatic foundation. A touch of brown sugar rounds out the flavors, and black peppercorns, bay leaves, and rice vinegar bring depth and brightness to every spoonful.
The pickled carrots aren’t just a garnish—they’re crucial to the dish, cutting through the richness with their bright, tangy crunch. Serve over fluffy jasmine rice, which soaks up the incredible broth, making each bite both comforting and complex.
Step-by-Step Guide to the Best Oxtail Soup
1. Sear the Oxtail for Maximum Flavor
Don’t skip browning the oxtail—this crucial step creates a rich, caramelized crust that adds incredible depth to your broth. This foundation builds the soup’s complex flavor profile.
2. Toast the Aromatics
Sautéing onions, garlic, and ginger, followed by cinnamon, star anise, cloves, and black peppercorns, releases their essential oils and deepens their flavors. This simple step transforms the final broth.
3. Slow Simmer for 4 Hours
Gently simmer the broth for at least 4 hours, allowing the oxtail’s collagen to break down into gelatin, creating a silky, rich texture. Regularly skim off impurities from the surface for a cleaner broth.
4. Shred the Oxtail & Strain the Broth
When the meat becomes fork-tender, remove the oxtail, shred it, and return it to the pot for a final simmer. Strain the broth to remove the aromatics and spices, resulting in a smooth, deeply flavorful base.
5. Assemble & Garnish
Ladle the hot soup over fluffy jasmine rice and garnish with pickled carrots, green onions, cilantro, sesame seeds, and fresh lime wedges for bright, contrasting flavors.
Tips for the Best Oxtail Soup
- Skim the Broth Frequently – Regular skimming ensures a cleaner, clearer broth.
- Let the Pickled Carrots Sit Longer – The longer they marinate, the more complex and tangy they become.
- Make It a Day Ahead – Like many soups, the flavors meld and intensify overnight.
This Asian-Inspired Oxtail Soup with Rice is the ultimate slow-cooked comfort dish—deeply rich, soul-warming, and packed with layers of umami goodness. The tender shredded oxtail, swimming in aromatic broth alongside crisp pickled carrots, creates an unforgettable dining experience. Whether you’re preparing it for a special gathering or a quiet evening at home, this soup will elevate your cooking game to new heights.
Serve it piping hot with lime wedges on the side and fresh herbs for a perfectly balanced bowl.