sesame oil chicken soup (麻油雞湯)

✨ why you'll love this recipe

Who wouldn’t love a noodle soup recipe that’s richly flavored, full of nourishing ingredients, and is ready in only 40 minutes? This soup - also called 麻油雞湯 (môa-iû-chiú in Taiwanese Taigi or má yóu jī tāng in Mandarin, Chinese) - is a traditional Taiwanese comfort dish known for its “warming” properties. 

Families in Taiwan and China typically serve this during the winter since it’s thought to boost your immune system, warm you up, and improve blood circulation. Plus, it’s delicious! The broth is a flavorful savory elixir and the shitake mushrooms, sesame oil, and chicken add even more layers of umami.

I added goji berries and jujubes (dried red dates) to balance everything out with a hint of sweetness, and you can easily customize this recipe with leafy veggies and noodles. 

additional recipes to try

If you're a soup enthusiast like me, check out more cozy Taiwanese and other Asian soup recipes.

To counter this warming dish with a cooling vegetable side dish, pair it with this copycat Din Tai Fung cucumber salad recipe or this quick and easy purple daikon radish salad. Then, round out your meal by enjoying a refreshing bowl of homemade aiyu jelly!

🍲 nourishing benefits

The benefits of this chicken ginger soup are rooted in traditional eastern “food as medicine,” though as a registered dietitian nutritionist I know it has plenty of nutritional benefits as well. It’s often served to loved ones who aren’t feeling well as a replenishing meal.

It’s also commonly served to new mothers postpartum as a way to restore strength (called Chinese confinement soups).

nourishing ingredients

• Traditionally, black sesame oil is used in this soup since it’s thought to nourish the blood. (You can use toasted sesame oil if you can’t find black sesame.)
• Ginger is thought to help with circulation and is used to expel “cold.” It can also help with soothing nausea. 
• Rice wine (mǐjiǔ 米酒, labeled as “michiu” on the bottle) is used to improve energy (called Qi). Some of the alcohol content cooks off, leaving that nostalgic flavor that pairs well with chicken and sesame oil.
• Goji berries and jujubes add a hint of sweetness to this recipe, but they also promote digestion and are packed with fiber and antioxidants.

did you know? Traditionally, this recipe is made with a whole bottle of Taiwan rice wine - that’s how my grandmother made it too when I was little. I’ve modified this recipe to only use 1 cup of michiu because it still adds the rice wine flavor but with less alcohol for those with sensitivities. You’re welcome to add more to taste though! – especially if you’re trying to recreate the same soup your elder family member might have cooked for you.

Beyond the ingredients, the way this soup can comfort you is a huge benefit all on its own. Whether you’re stressed, feeling under the weather, or just need a reminder of family, this soup is a great way to give yourself a hug.

📋 key ingredients

Most of the ingredients below will be available in your local Taiwanese and Chinese grocery stores, but I've added links for some for easier access. Check out or Weee! (paid link) if you'd like to order some of the ingredients online.

• dried shiitake mushrooms - Any whole dried shiitake mushrooms will work for this recipe, but my favorite type is the large plump “white flower” shiitake mushrooms (paid link) since they are incredibly satisfying to eat when cooked in soups/stews.
• chicken thighs - Use bone-in chicken thighs to get all of the nutrients and collagen from the bone. Chicken legs work too.
• kosher salt - I use the Diamond Crystal brand kosher salt (paid link) in most recipes since it has lower sodium levels, making it easier to layer the seasoning without accidentally over-salting a dish. It can be found in some grocery stores. ✴️If using table salt or sea salt, use half of the amount listed in the recipe. 
• oil - canola, or another neutral oil with a higher smoke point (bitter tea oil is traditionally used).
• fresh ginger - washed and thinly sliced.
• black sesame oil - I sometimes use toasted sesame oil in this recipe since it’s more accessible in U.S. grocery stores.
• rice cooking wine (michiu 米酒) (paid link) - most of the alcohol content will cook off, but not 100% of it. If you're making this for children, you can substitute it with water and/or low-sodium chicken stock.
• dried goji berries 枸杞子 (paid link) - to provide a subtle sweetness. You can leave this out if needed.
• dried dates (jujube 棗子) (paid link) - Like goji berries, they add a little sweetness to the soup, but you can leave it out if needed.
• water - hot (just boiled) and regular.

optional ingredient additions:

• king trumpet mushroom - a favorite addition because I love the crunch from this mushroom.
• yu choy - You can also substitute with Taiwanese cabbage or another leafy green such as baby bok choy.
• dried udon noodles - cooked according to packet instructions and drained. You can also substitute these for Taiwanese thin noodles or somen noodles.

See the recipe card for quantities.

📖 substitutions

• rice wine (michiu 米酒) - Taiwanese michiu (paid link) is a must-have for this recipe. It's also available on Weee! if you can't find it elsewhere. The michiu that I use is 21% alcohol by volume, so I wouldn’t use anything stronger. For a non-alcoholic substitute, more water and/or low-sodium chicken stock or bone broth will work.
• black sesame oil - although toasted sesame oil has a lighter flavor and is usually more suitable for dressings or as a finishing oil, you can use it as a substitute for black sesame oil if needed (something I do often when I'm out of black sesame oil).
• chicken thighs - bone-in chicken legs or leg and thigh will work too. It's important to have the bone in since it's needed to flavor the soup. If you absolutely can't find a bone-in cut, you can use chicken thighs with low sodium chicken stock/broth instead of water. You'll want to reduce the amount of salt at first and season to taste near the end.

📖 variations

Make this soup your own by adding your favorite noodles and veggies. Here are some ideas to give you inspiration.

• make it a complete meal - add your choice of noodles (cooked separately according to package instructions). My favorite noodles to serve with this soup are thin Taiwanese noodles (similar to Japanese somen) or wider wheat noodles (paid links). Sliced/knife cut noodles (affiliate link) also taste great in this soup.
• even more nourishing - add a favorite vegetable in the last 2-3 minutes of simmering to make this a satisfying meal. Some of my favorites for this recipe include yu choy, quickly stir-fried Taiwanese cabbage, or baby bok choy.
• kid-friendly - replace the rice wine with more water or low-sodium chicken stock/broth.

🔪 instructions

I’m going to go through each step in detail below, including step-by-step photos of how to soak your shiitake mushrooms. In a hurry? You can jump straight to the printable recipe.

Start soaking the shiitake mushrooms before preparing other ingredients.

Boil 2 cups of water in a kettle, small pot, or microwave. Place 14 dried whole shiitake mushrooms (rinsed) in a medium heat-safe bowl.

Soak the dried mushrooms in 2 cups of just boiled water.

Place a smaller bowl on top to keep the mushrooms fully submerged as shown above. Soak for at least 20 minutes.

Thinly slice a 2-inch piece of fresh ginger (about 1 ounce or 28 grams).

Prepare optional ingredients if using:

• Cut 1 king trumpet mushroom into thin slices at an angle.
• Wash 3 ounces of yu choy and cut in half (substitutes: Taiwanese cabbage or another leafy green such as baby bok choy)
• Cook 3 ounces of dried Taiwan wheat noodles (paid link) according to package instructions, drain, coat in a drizzle of sesame oil, and set aside.

Heat a 5-quart Dutch oven or saucepan over medium-low heat. Add 1 teaspoon of canola oil and the sliced ginger. Cook for 5 minutes, flipping the ginger slices halfway through.

Add in the chicken, 4 tablespoons black sesame oil, and ½ teaspoon of salt (use half the amount if using a different salt than Diamond Crystal brand kosher salt - paid link).

Turn up the heat to medium and add the shiitake mushrooms along with the soaking liquid, followed by 1 cup (250mL) of rice cooking wine (Taiwan michiu).

Add in 2 tablespoons goji berries, 10 dried jujube (dates), and optional 3 ounces or 85 grams of sliced trumpet mushrooms (if using), and top off with water until the ingredients are fully submerged (about 4 cups).

pro tip

Keep in mind that not 100% of the alcohol will cook off. Even though this dish was commonly served to kids as well when I was growing up – I loved my grandmother’s sesame oil chicken soup! – I probably wouldn’t serve this to young kids now without replacing the rice wine. You can use less rice wine if desired or substitute more water or low-sodium chicken stock.

Bring to a boil, then lower the heat to medium-low, cover, and simmer for 20 minutes.

If using, add the yu choy or other preferred vegetable to the pot during the last 2 minutes of cooking.

Serve it hot or warm as a comforting soup with half of a chicken thigh per bowl. You can divide cooked noodles among each bowl to make it a complete meal.

tip: Allow the soup to simmer for at least 30 minutes to allow more of the michiu to cook off. You can also let it simmer for up to 1 hour (partially covered), making sure to replenish with water if needed, to reduce the amount of alcohol content even more.

🍲 equipment

Note: Some of the links below are affiliate links, which means we do make a small profit from your purchases (your price is not affected by this commission). We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. If you click on an affiliate link, you consent to a cookie being placed on your browser for purposes of tracking commissions.

I think you'll find you have most of the equipment you need for this Asian chicken soup recipe in your kitchen already. If not, here are links to some of my favorite products that I use to make this dish.

• 4-quart dutch oven (paid link)
• Ladle (paid link)
• Chefs knife (paid link)
• Cutting board (paid link)
• Souper Cubes 2 Cup silicone freezer tray with lid (paid link) - for storing leftovers!

❄️ storage

Allow the chicken soup to properly cool and then store it in a covered container in the refrigerator for up to 3 days. You can also store it in the freezer for up to 1 month. I like to freeze 2-cup portions in Souper Cubes (paid link) and then transfer to a freezer-safe bag.

tip: Make sure to only add leafy vegetables right before serving since they tend to get soggy in leftover soup. They also don't freeze well, so I would add them after reheating frozen soup.

You can reheat your chicken noodle soup in the microwave or on the stovetop. Similar to bone broth, refrigerated soup may become jelly-like due to the collagen from slow-cooking bone-in chicken thighs. It’ll turn back into liquid form after heating.

🥢 perfect pairing to cozy soup

Whether you want to bring balance to a warming soup or enjoy a sweet finish to this meal, I've got you covered.