Aug 21, 2007
Oxtail Somen Soup
- 4 lb oxtail
- 2 carrots, peeled, diced
- 2 leeks, chopped, white and light green parts only
- 2 tomatoes, diced
- 1/4 tsp chinese 5 spice
- 2 tsp black peppercorsn
- 2" ginger, minced
- sea salt
- water
- 4 oz somen noodles
- cucumber, peeled, julienned
- bean sprouts
- 1/3 cup cilantro, minced
- Cook the oxtail in a large pot of boiling water for 3 minutes and then drain. Rinse out the pot.
- Return the meat to the stock pot and add the carrots, leeks, tomatoes, 5 spice, peppercorns, ginger, and 1 tsp sea salt.
- Add cold water to fill the pot. Bring to a boil. Cover and lower the heat and let simmer 3 hours.
- Strain the stock, setting aside the meat and discarding the vegetables.
- Chill the stock and the oxtails overnight separately.
- Remove the meat from the bone. Discard the fat from the soup.
- Return the stock and the meat to the cleaned stock pot and bring to a boil.
- Stir in the cilantro and season with salt and pepper to taste.
- Meanwhile cook the somen in boiling water and then drain and rinse under cold water.
- Divide the noodles between bowls and top with some cucumber and some bean sprouts.
- Ladle the soup over top and serve.
Surprisingly good. Very healthy tasting and light. David really liked this.