Oxtail Noodle Soup

We reimagined our favorite Filipino stew into a rich soup with slow-cooked beefy oxtails, noodles, and a hint of nutty flavor.

155 Calories

24g Carbohydrates

17g Protein

698mg Potassium

3g Fiber

12g Sugar

3 1/2 pounds oxtails, cut into 2-inch-thick pieces, patted dry and excess fat trimmed
2 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
1/4 cup canola oil, divided
1 large yellow onion, chopped
10 large garlic cloves, peeled and smashed
1 tablespoon chopped drained anchovy fillets (about 6 fillets)
9 cups water
3 tablespoons granulated sugar, divided
1/3 cup plus 1 tablespoon natural peanut butter, well stirred
1/4 cup fish sauce
2 tablespoons annatto oil or vegetable oil
16 ounces fresh wheat noodles, such as Lanzhou or udon noodles, or fresh fettuccine
12 ounces baby bok choy (about 12), trimmed and halved lengthwise
1 small daikon radish, peeled and thinly sliced into half-moons