Fall-apart tender soy-braised oxtail served over silky udon noodles in a savory braising broth, topped with crisp-tender baby bok choy, a jammy soft-boiled egg, and fresh scallions.
Preparation Instructions
Heat the oxtail
Heat 2 pounds Cuisine Solutions Braised Oxtail with Soy Glaze according to package instructions.
Separate the oxtail from the soy glaze sauce; reserve the sauce. Keep oxtail warm.
Build the broth
In a pot, combine 4 cups low-sodium chicken or beef broth with the reserved oxtail sauce. Bring to a gentle simmer and season with 1 teaspoons kosher salt to taste.
Soft-boil the eggs
Gently lower 4 large eggs into boiling water and cook for 6½ minutes for jammy yolks.
Transfer to an ice bath, then peel and halve.
Blanch the bok choy
Blanch 4 baby bok choy, halved lengthwise cut-side down in salted boiling water for 1m 30s until just tender.
How to Blanch Bok Choy Like a Pro: Bring a pot of water to a rolling boil and add a generous pinch of salt plus a drop of neutral oil (the oil keeps the leaves glossy). Drop the halved bok choy in cut-side down and blanch for just 60–90 seconds — the stems should still have a slight crunch. Immediately transfer to a colander (skip the ice bath; residual heat finishes them perfectly while keeping them warm for the bowl). This quick blanch locks in vibrant green color and that signature restaurant-style snap.
Drain and set aside.
Cook the noodles
Cook 14 ounces udon or ramen noodles according to package directions. Drain and divide among 4 deep bowls.
Make it your own: Swap udon for ramen, rice noodles, or even egg noodles. Add a swirl of chili crisp or a few drops of black vinegar at the table for extra dimension.
Assemble the bowls
Top noodles with warm oxtail and bok choy. Ladle hot broth over the top.
Finish each bowl with a halved egg, 3 scallions, thinly sliced on the bias, 1 Fresno or red chili, thinly sliced (optional), and a drizzle of 1 teaspoons toasted sesame oil.