It’s starting to get frosty in the morning. Apples and leaves are falling, we’re busting out jeans and hoodies, and that means…it’s soup season!
Nothing better than a steaming hot bowl of soup on a chilly evening, but leave those sad cans of tinny-tasting goop on the grocery store shelves…because there’s nothing better than a bowl of homemade soup, and we’re going to look at some of my favorite simple soup recipes from home and abroad.
Today, we’re going to use one of my favorite under-rated cuts of beef to make a light, but filling soup with just a hint of the exotic.
This is some seriously good soup!
Oxtail Miso Soup
2lbs meaty oxtail
2 Tbs sesame oil
1 whole sweet onion, diced
2 Tbs minced fresh garlic
1/2 tsp ginger powder
2 tsp sea salt
8 Tbs Mirin
1/2 tsp Coarse black pepper
3 cups dashi soup stock
3-4 Tbsp miso paste
1/2 cup chopped green onions, divided
6-8 mushrooms, thinly sliced
Salt and pepper oxtails and brown in sesame oil. Move oxtails to pot and saute sweet onions in the pan with remaining oil and drippings. Add onions to pot with garlic and ginger.
Cover oxtail with water, uncovered, bring to boil. Lower to simmer, and cook until oxtail is tender (about an hour) an liquid is reduced by 1/2.
Remove meat and strain the broth, returning the liquid (stock) to the pot.
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Add dashi soup stock in a pot and bring to a boil. Scoop out some soup stock from the pan and dissolve miso in it. Gradually return the miso mixture in the soup. Stir the soup gently. Don’t let the soup boil after you put miso in.
Coarsely chop the cooled oxtail meat. Brown sliced mushroom and 1/2 of the green onions in a little oil. Add the chopped oxtail meat, toss well until the meat is just warmed through.
Stop the heat and add the remaining chopped green onion.
Serve soup with several chunks of oxtail per bowl, sprinkle with remaining green onions.
*Makes 8 servings