Zippys Oxtail Soup Recipe (A Warm Hawaii Bowl)

Zippys Oxtail Soup Recipe is one of those deeply comforting dishes that instantly brings back memories of warmth, travel, and slow, satisfying meals.

This Hawaiian-style oxtail soup from Zippy’s is known for its clear yet deeply flavorful broth, tender fall-off-the-bone oxtails, and subtle aromatics that make every spoonful feel special.

If you’ve checked out my other soup recipes, you already know I have a serious love for soups — wherever I go, the soup section of the menu is the first thing I read.

On a road trip to Maui, we stopped at Zippy’s, and I ordered their famous oxtail soup with steamed white rice and bread on the side. The taste was rich but clean, cozy but not heavy, and completely unforgettable.

Today, I’m recreating a copycat Zippy’s Oxtail Soup at home to surprise my husband with that same Hawaiian comfort. You’ll want to serve this hot with fluffy white rice, letting the broth soak in as you eat.

Don’t forget the ginger-shoyu on the side — you’ll dip, sip, and savor every bite.

Zippys Hawaiian Oxtail Soup vs Other Oxtail Soups?

Zippy’s Hawaiian oxtail soup is distinctly different from most traditional oxtail soups found in other cuisines.

Instead of a dark, thick, or heavily spiced stew, this version highlights a clear, aromatic broth infused with ginger, star anise, and dried orange peel. The focus is on clean flavor and natural richness from slow-cooked oxtails rather than added fats or starches.

This balance makes Zippys oxtail soup lighter yet deeply satisfying. Recreating it at home allows better control over salt, broth clarity, and meat tenderness while preserving its authentic Hawaiian style comfort.

Perfect For

• Cozy family dinners on cool evenings
• Meal prep for comforting lunches
• Serving guests who love soulful food
• Anyone craving classic Hawaiian comfort
• When you want restaurant flavor at home

Zippys Oxtail Soup Ingredients

For the Dried Orange Peel

• 1 fragrant orange – Choose a fresh, aromatic orange with bright skin. Organic is best here since you’re using the peel. Avoid the white pith — that’s where bitterness lives.

For the Soup

• 3 pounds oxtails, cut into segments – Look for meaty pieces with good marbling. Ask your butcher to cut them evenly so they cook at the same rate.
• Cool water (for parboiling) – This step removes impurities and keeps the broth clean and clear.
• 3 strips dried orange peel – This is the signature flavor. It adds gentle citrus depth without tasting like orange.
• 3 whole star anise pods – These give warmth and a subtle licorice note. Don’t overdo it — whole pods are stronger than ground spice.
• 4 bay leaves – Classic backbone flavor. Fresh or dried both work.
• 1 teaspoon whole black peppercorns – Whole peppercorns provide slow, rounded heat rather than sharp spice.
• 3 carrots, peeled and sliced on an angle – Carrots add natural sweetness and color to the broth.
• ½ white onion, roughly chopped – White onion keeps the flavor clean and mild.
• 3 inches fresh ginger, peeled and thinly sliced – Ginger is essential here. Fresh slices infuse warmth without overpowering.
• ½ tablespoon fish sauce – This deepens umami without making the soup taste “fishy.”
• 1 tablespoon Hawaiian sea salt – Hawaiian salt gives a clean mineral flavor, but kosher salt works if needed.
• Chicken broth (about 2 quarts) – Use low-sodium so you control seasoning. Homemade or good-quality boxed is ideal.

Vegetables Added After Cooking

• 1 bunch mustard greens, roughly chopped – Mustard greens bring gentle bitterness that balances the rich broth.

Garnishes & Condiments

• Scallions, thinly sliced – fresh bite and color
• Fresh cilantro leaves – bright herbal finish
• Fresh ginger, finely grated – for dipping
• Shoyu (soy sauce) – mixed with ginger
• Steamed white rice – essential for serving

Kitchen Equipment Needed

• Pressure cooker or Instant Pot
• Sheet tray
• Parchment paper
• Vegetable peeler
• Chef’s knife
• Cutting board
• Fine grater
• Ladle

How To Make Zippys Oxtail Soup

Step 1| Dry the Orange Peel

Peel long strips of skin from the orange using a peeler, avoiding the white pith to prevent bitterness. Arrange the peels on a parchment-lined sheet tray and bake at 200°F (93°C) for 30 minutes until the edges curl and the peel is fully dried.

Set aside three strips for the soup and store extra peels in an airtight container in a cool, dark place for up to twelve months.

Step 2| Parboil the Oxtails

Place the oxtails into the pressure cooker pot and add enough cool water to fully cover them. Set the cooker to sauté mode and bring the water to a boil. Once boiling, cook for 20 minutes to release scum and impurities that cloud the broth.

Step 3| Clean the Oxtails and Pot

Drain the oxtails completely and rinse them under cool running water, gently rubbing the surface to remove any remaining residue. Wash the pressure cooker pot thoroughly to remove all scum, then return the cleaned oxtails to the pot.

Step 4| Build the Soup Base

Add the dried orange peel, star anise pods, bay leaves, and whole black peppercorns to the pot with the oxtails. Add the carrots, onion, and sliced ginger, followed by the fish sauce and Hawaiian sea salt. Pour in chicken broth until it reaches the pressure cooker’s maximum fill line, or measure and add 2 quarts if preferred.

Step 5| Pressure Cook the Soup

Seal the pressure cooker and cook on high pressure for 45 minutes. This timing produces oxtails that are tender and nearly fall off the bone while still holding their shape.

Step 6| Prepare Greens and Condiments

While the soup cooks, roughly chop the mustard greens. Slice scallions and pick fresh cilantro leaves for garnish.

Finely grate fresh ginger and mix it with shoyu to create the traditional dipping condiment. Prepare white rice so it is ready when the soup is finished.

Step 7| Add Mustard Greens

After pressure cooking is complete, carefully perform a manual release and open the lid. Switch the cooker back to sauté mode and bring the soup to a gentle simmer. Add the mustard greens and simmer for 10 minutes until tender. Taste the broth and adjust seasoning with additional salt if needed.

Step 8| Final Check and Serve

Test the oxtails with a chopstick to confirm tenderness; the meat should yield easily. Ladle several pieces of oxtail into a bowl, add vegetables and clear broth, and garnish with scallions and cilantro. Serve hot with steamed white rice and the ginger-shoyu condiment on the side.

Beginners Tips for Best Zippys Oxtail Soup

Clean broth starts early
Take time with parboiling and rinsing the oxtails. This single step makes the difference between a cloudy soup and a clear, restaurant-style broth.

Let pressure do the work
A full pressure cook followed by a careful release keeps the oxtails tender without shredding the meat or dulling the broth’s flavor.

Whole aromatics matter
Star anise, ginger slices, and dried orange peel slowly infuse the soup, giving depth without overpowering it—ground spices won’t deliver the same balance.

Season at the end, not the start
The broth concentrates as it cooks. Always taste after adding the greens and adjust salt only if needed.

Zippys Oxtail Soup Serving Suggestions

Zippys oxtail soup is best served hot and simple, the way it’s done at Zippy’s. Ladle a few generous pieces of oxtail into a deep bowl, then pour the clear broth over the top so the meat stays front and center.

Keep a bowl of steamed white rice nearby and take bites the way you like — sometimes a spoonful of soup, sometimes rice soaked with broth. Set out sliced scallions, cilantro, and the ginger-shoyu mix and let everyone adjust the flavor at the table.

A little extra ginger in the dipping sauce adds a clean heat that cuts through the richness. There’s no need to dress this up — the clear broth, tender oxtail, and simple sides are what make it special.

Leftover Storing Tips

Leftover soup keeps well refrigerated for up to 4 days. Store broth and oxtails together in an airtight container.

For freezing, cool completely and freeze up to 3 months. Reheat gently to preserve texture and flavor.

Zippys Oxtail Soup Recipe FAQs

Can I make this without a pressure cooker?
Yes. Use a heavy pot and simmer gently for 3 to 4 hours. Keep it barely bubbling, skim occasionally, and add water as needed to keep the oxtails covered.

Does dried orange peel make the soup sweet?
No. It adds a light citrus aroma and a clean finish. The flavor is subtle and earthy, not sugary or sharp.

What can I use instead of mustard greens?
Bok choy, watercress, or even napa cabbage work well. Choose something with a slight bite to balance the rich broth.

Why did my broth turn cloudy?
Cloudiness usually means the oxtails weren’t parboiled long enough or the pot wasn’t cleaned before the main cook.

Is fish sauce required for this recipe?
It helps deepen flavor without standing out. If needed, light soy sauce works, but use less to avoid overpowering the broth.

Can this soup be made ahead of time?
Yes. After chilling overnight, excess fat solidifies and can be removed, leaving a cleaner, more focused broth.

How can I tell when the oxtails are ready?
The meat should pull away easily when pressed with a chopstick or spoon, without falling completely apart.

This Zippy’s Oxtail Soup Recipe brings the comfort of Hawaii straight into your kitchen, without shortcuts or heavy tricks. The clear broth, tender oxtails, and simple sides make this copycat Zippy’s oxtail soup worth cooking slowly and serving properly.