Authentic Taiwanese Sesame Oil Chicken Noodle Soup Recipe (Easy and Comforting)

Ingredients

• 4 oz Fresh Ginger (washed, thinly sliced; no need to peel)
• 3 Tbsp Toasted Sesame Oil (use toasted variety for nutty flavor)
• 1 lb Boneless Skinless Chicken Thighs (cut into bite‑size pieces; breast can be used)
• 8 pieces Dried Shiitake Mushrooms (soak 1–2 hours, then squeeze; reserve soaking liquid)
• 1 cup Mushroom Soaking Liquid (reserved from soaking dried shiitake)
• 3 cups Unsalted Chicken Stock (low‑sodium)
• 1 cup Taiwanese Rice Wine (do not use Shaoxing wine; adds sweet fermented flavor)
• 6 pieces Red Jujube Dates (halved and pits removed)
• 1/3 head Cabbage (torn into bite‑size pieces; Napa or green cabbage works)
• 2 Tbsp Goji Berries (adds subtle sweetness and color)
• 8 oz Ultra Thin Taiwanese Noodles (or angel hair pasta as substitute)
• to taste Salt

Instructions

1. Slice ginger

   Wash the ginger thoroughly, then slice it thinly; no need to peel.

   Time: PT10M

2. Fry ginger

   Heat the skillet over low heat, add 3 Tbsp toasted sesame oil, then add the ginger slices. Stir constantly and keep the temperature below 350°F, aiming for about 250°F, until the edges turn lightly brown.

   Time: PT5M

   Temperature: 250°F

3. Add chicken and mushrooms

   Add the bite‑size chicken thigh pieces and the reconstituted shiitake mushrooms (including any remaining soaking liquid) to the pan. Stir until the chicken changes color.

   Time: PT3M

4. Add rice wine and broth

   Pour in 1 cup Taiwanese rice wine, 1 cup mushroom soaking liquid, and 3 cups unsalted chicken stock. Increase heat to high and bring to a rolling boil; boil for 5 minutes to evaporate the alcohol.

   Time: PT5M

   Temperature: High (≈350°F)

5. Add jujube dates and simmer

   Add the halved red jujube dates, cover the pot, reduce heat to low, and let the soup simmer for 20 minutes.

   Time: PT20M

   Temperature: Low (≈200°F)

6. Tear cabbage

   While the soup simmers, tear about one‑third of a head of cabbage into bite‑size pieces.

   Time: PT3M

7. Add cabbage

   Stir the torn cabbage into the simmering soup and cook for about 3 minutes, or until just soft.

   Time: PT3M

8. Finish soup

   Stir in 2 Tbsp goji berries and season the broth with salt to taste.

   Time: PT1M

9. Cook noodles

   In a separate pot, bring water to a rolling boil, add the ultra‑thin noodles, and cook for 2–3 minutes until al dente. Drain in a colander.

   Time: PT3M

   Temperature: Boiling (212°F)

10. Assemble and serve

    Divide the cooked noodles among serving bowls and ladle the hot ginger‑chicken broth over them, ensuring some ginger slices are distributed in each bowl.

    Time: PT2M

Nutrition Facts

Calories

560

Protein

35 g

Carbohydrates

66 g

Fat

24 g

Fiber

5 g

Ingredient Substitutions

• Instead of Fresh Ginger: Galangal (less pungent)
• Instead of Toasted Sesame Oil: Regular sesame oil (add a pinch of toasted sesame seeds)
• Instead of Boneless Skinless Chicken Thighs: Chicken breast
• Instead of Dried Shiitake Mushrooms: Fresh shiitake mushrooms (omit soaking liquid)
• Instead of Mushroom Soaking Liquid: Additional chicken stock
• Instead of Unsalted Chicken Stock: Vegetable stock
• Instead of Taiwanese Rice Wine: Dry sherry, Mirin (use less)
• Instead of Red Jujube Dates: Raisins, Dried apricots
• Instead of Cabbage: Bok choy, Savoy cabbage
• Instead of Goji Berries: Dried cranberries, Raisins
• Instead of Ultra Thin Taiwanese Noodles: Angel hair pasta

Equipment Needed

• Non‑stick Skillet or Frying Pan
• Stockpot
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• Ladle
• Colander or Fine Mesh Sieve
• Instant‑Read Thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Fry ginger without burning (step 2)
• Add liquids and boil off alcohol (step 4)
• Simmer with jujube dates for flavor development (step 5)

Chef Tips from the Video

• Toasting the sesame oil before using intensifies its nutty aroma.
• Low‑heat frying of ginger prevents the sesame oil from reaching its smoke point while still extracting flavor.
• Using Taiwanese rice wine gives the authentic sweet‑fermented note; avoid Chinese Shaoxing wine which is stronger.
• Add a handful of fresh cilantro or sliced green onions just before serving for extra freshness.

Troubleshooting

Storage

Refrigerator: Store broth (without noodles) in an airtight container for up to 3 days. Reheat gently before serving.

Freezer: Freeze broth in freezer‑safe bags for up to 2 months. Thaw overnight and reheat; cook noodles fresh.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Soak dried shiitake mushrooms a day ahead and reserve the soaking liquid.
• Prepare the broth (steps 2‑7) up to the point of adding cabbage; refrigerate and finish when ready to serve.
• Cook noodles fresh just before serving to keep them from becoming soggy.

Frequently Asked Questions