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