Lazy girls know best, when it comes to meal prep - it's not about re-inventing the wheel people
Alice Sun (@alicecsun) shares a unique view into her life through the ways she uses food to nurture wellness, cross cultural divides, and bring people together, all through the medium of storytelling.
Alice Sun•
February 2, 2026
Some people might call this “lazy”, i like to call it efficient! Learning to do more in less time with less effort? Yeah, that’s just efficient, something my “mother-in-law” prides herself on and is gracious enough to teach those around her the same.
This is the kind of recipe that’s been made a hundred times before in so many different iterations and that’s exactly why it works. Looks impressive, tastes like you’ve been simmering it all day, but actually complements a busy life, because the ingredients were chosen using a chinese medicinal approach to restore the body.
Rather than defining “healthy eating” as just “eating more salad” or MORE protein, Chinese medicine considers the energetics of ingredients that help restore our bodies from modern, high-stress days that slowly wear the body down.
This oxtail bone broth replenishes what stress burns through: strength, stamina, and depth. Long-simmered broths are used to rebuild because they’re easy to absorb and don’t ask much from a tired body and mind. Radish keeps the soup from feeling heavy, helping everything move instead of stagnate, which really matters when your body is sitting at a desk but your mind never stops. Ginger gently warms and reactivates circulation after long days of being cold, tense, and still.
So lets get to some real healing…
Lightly oil the beef (1 lb) and pepper on both sides, before adding to a preheated 450 °F oven for 15 mins until nicely browned.
In the meantime, prep the aromatics for the broth, quartering the onion (1), cutting the scallions (5) in half, and cutting the radish (1) into large chunks to fit into the pot.
To make this process a lot easier, I cook everything in my Instapot, where the onion, ginger (5 slices), radish, scallions, and garlic (1 head) get added to.
Once the beef is ready, add to the pot, then fill up with water (7 cups).
Set to cook on high pressure for 45 mins.
Let it naturally release for 15 mins after, before fully releasing manually — this makes sure the oxtail meat is fall off the bone tender.
Filter out the soup and remove the meat, which you’ll want to hand tear to enjoy in the final dish.
In a clean pot, add 3 cups of bone broth to it along with a dashi packet (1 packet) or 2 tsp dashi powder, and radish.
Let everything simmer for 15 mins to help cook the radish.
Add in the cabbage (2 cups) and bring to a boil for 5 mins.
Turn the heat down to low, then add in the miso (1 Tbsp) and korean soybean paste (1 Tbsp).
To serve add freshly sliced scallions and the meat from making the bone broth to the soup and serve with a bowl of rice.
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