Oxtail Soup
—Wilma Haraguchi
- 2 pkg. oxtail
- 1 small piece dried orange peel
- 2 stalks green onion, whole
- 1 stalk celery, whole
- 1/4 tsp. Ajinomoto*
- 1/4 cup liquor, wine, or whiskey
- Bamboo shoots, sliced in strips
- Dried mushrooms, soaked in water and sliced in strips
- 1/2 cup raw shelled peanuts, blanched
- Togan* squash, sliced
- Salt to taste
- Mustard cabbage, chopped
Garnish:
- Chinese parsley
- Green onion
Dip:
- Ginger, finely grated
- Shoyu
Parboil oxtail for 5 minutes; drain. Add new water to cover oxtail. Add all ingredients except cabbage, peanuts, and togan; simmer for 1 1/2 hours.
Add peanuts and simmer for 2 hours or until the oxtail is tender. Remove green onion and celery. Add togan and cook until soft. Add salt to taste.
Add mustard cabbage. Garnish with green onion and Chinese parsley. Place finely grated ginger in a small dish and add shoyu; this serves as the dip for the soup.
