I made the soup following reid's directions exactly! 
It was a wonderful soup!!
I am almost positive that Nazo's doesn't have peanuts but I loved the addition of them. My only problem was that when I refrigerated it overnight the entire soup gelled (sp?) so I couldn't skim off any fat..
suggestions?
The additions of cilantro, scallions and ginger were perfect and my husband loved the soup, except now he really wants to go back to Maui... 
In most "Hawaiian Oxtail Soups" there is one step particular to the Islands generally done:
The "Oxtail's" are purchased whole in one piece and they are cut only with a knife at the joints. This is thought to keep the Tail's tasting cleaner and makes the broth richer. The Soup will always jell if the broth is rich. The coating that remains on the top of the broth and can be scraped or sometimes peeled away is the fat.
On other item to enhance the flavor plus give the broth a lively taste is adding some Mustard Cabbage to the broth during the last hour it simmers this is done by many locals and Asians.
In all it's variations it may be "Hawaii's" most popular lunch entrée whenever it's on the menu. It is a regular item at all the Okinawan/Japanese American Restaurants on every Island.
The preferred seasoning is from "Chili Water" made from putting small whole dried chilli's into a bottle and filling with boiling water then letting it stand until the chilli's all expand and it cools down. This is kept at most homes and served at local style Restaurants as a condiment.
Irwin
I don't say that I do. But don't let it get around that I don't.
