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December 24, 2020 – 1:14 pm | One Comment | 4,011 views

Soup Name:  Basic Chinese Chicken Soup Stock (Soup Base)

Traditional Chinese Name: 清雞湯 (qīng jī tāng)

Introduction: This is the base Chinese Chicken Soup stock that …

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Oxtail and Vegetable Soup

Submitted by on September 2, 2009 – 6:28 pm6 Comments | 71,337 views

Soup Name: Oxtail and vegetable soup
Traditional Chinese Name: 牛尾湯 (niu wei tāng)

This healthy and hearty soup is perfect during cold winter months and is a (low carb) meal all by itself.

It contains no chinese herbs or additives and is very easy to make with fresh local market ingredients.   Change up the vegetables based on fresh local produce and create your own soup with your personal favourites.

It is best eaten after it has been boiled for a long time (2 hours) or when the beef is tender and falling off the bones and the onions have melted into the soup.

What Ingredients are required?

1 or 2 fresh oxtails
1 large onion
2 large carrots
3 potatoes
2 fresh corn
1 tsp of oil (to fry potatoes & onions)

How do I prepare it?

  1. Start boiling your water soup
  2. In a separate pot, blanch the oxtail and strain it to remove any dirt and debris from the blanching
  3. Add the oxtail to the boiling water of your soup
  4. Wash all the vegetables
  5. Peel the onion, carrots, and potatoes
  6. Chop all vegetables into large chunks
  7. In a shallow pan, fry the potatos and onions until the edges are crispy (optional step, but it brings out the flavours of the vegetables when cooked in the soup)
  8. All everything into the boiling water of your soup
  9. Boil together for at least 60-90 minutes on high heat.  The longer you boil it, the tastier the soup.  It is best eaten with the beef is falling off the bones.

Any benefits?

  • This soup is highly nutritious and derives its benefits from the ingredients used.

Any precautions?

  • Oxtail is not considered a lean cut of beef.   You may choose to use a strainer to remove the top layer of fat from the soup and to remove fat from the beef before eating.  Or just eat in moderation.


  • sarah says:

    won’t the veggies (esp potatoes and carrots) turn to mush or disintegrate after cooking for 60-90 mins? When would you add the corn?

  • LadyTong says:

    No – you’d be surprised. That is why I usually fry the potatoes first (just until the edges are golden brown) and you have to have them in large pieces (similar to the picture). I boil my soups for 90 minutes and then keep them in a thermal pot throughout the day – so it’s virtually on high heat for a long time and nothing disintegrates except the tomatoes. You would add the corn as early as possible as corn is usually one of the veggies that brings out the flavour (sweet tasting). Hope this helps and enjoy! LIsa

  • Tracy says:

    I’d like to add, if you put the corn in earlier, you get really juicy corn bits on the cob. Each kernel of corn is swollen with liquid and every bite of corn is an explosion in the mouth. Yum!

    Also, do not boil your soup on “high” for the full 60 – 90 minutes. I usually get a good boil going (I call it a “flower boil” where all the moving water seems to form into the shape of a flower) and then simmer for the rest of the cooking time.


  • sarah says:

    thanks for the response! maybe this isn’t the place to ask, but i’m looking for “old fire” soup recipes — like the ones they serve at certain chinese restaurants along with lunch or dinner…

  • Chris says:

    I was wondering how much soup does this make. You don’t list how much water to boil for the soup. Thank you. I am estimating about 3 quarts?


  • LadyTong says:

    Hi Chris,
    I usually use 2-3L per soup. It serves a good 5-6 bowls (+ extra). Of course, the longer you boil it, the more it will reduce. Or use a pressure cooker or thermal cooker to eliminate reduction.
    Hope this helps, Lisa

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