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

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: whole chicken

Whole chicken can be more economical while providing flavor.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Rice noodles are often cheaper and gluten-free.

bok choy

🥗Healthier: spinach

💰Cheaper: cabbage

Cabbage is more economical and still adds crunch.

Slice a serious amount of ginger, no need to peel as long as it is washed thoroughly.

Add all ginger slices to a pan with 3 tablespoons of toasted sesame oil.

Keep the heat very low to avoid burning the sesame oil; monitor temperature below 350°F.

Watch the ginger slowly curve, dry, and turn lightly brown on the edges.

Add boneless, skinless chicken thighs cut into bite-sized pieces and soaked dried shiitake mushrooms to the pan, reserving the soaking liquid.

Stir everything together until the chicken changes color.

Add 1 cup of rice wine and 1 cup of mushroom soaking liquid to the pot, along with 3 cups of unsalted chicken stock.

Turn the heat to high and let it boil for 5 minutes to volatize the alcohol.

Add a few red jujube dates cut in half and remove the pits.

Put on the lid, switch the heat to low, and let everything simmer for 20 minutes.

Prepare about a third of a head of cabbage by tearing the leaves into bite-sized pieces.

Once the chicken soup is done, add the cabbage and cook for a few minutes until soft.

Finish with a little bit of goki berries and season with salt to taste.

Cook ultra thin noodles in a separate pot for 2-3 minutes, depending on preference, to keep the soup clean and clear.

Serve the sesame ginger chicken soup poured over the noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens