🧑🍳 Stuff to Know Before You Start
Circulation Booster: Sesame oil and ginger combine to warm you from the inside out—perfect for cold or rainy weather.
Health Warnings: If you’re pregnant or have a cold/flu, be cautious with black sesame oil and large amounts of ginger. They can potentially worsen certain symptoms or cause unwanted side effects.
Aged Ginger: Look for mature ginger with firm roots for the best flavor. In Chinese, there’s a saying “ginger gets spicier as it gets older,” which also means it’s more aromatic.
Noodle Choice: Vermicelli works well here, but you can also use thin wheat noodles or even soba if that’s what you have on hand.
🥄 Ingredients
- 130g aged ginger, sliced
- 50ml black sesame oil (or white sesame oil/plant oil)
- 50g shiitake mushrooms, sliced
- 400g king oyster mushrooms, chopped
- 1 cup cooking rice wine
- 2 cups water
- 20g dried longan
- 10g goji berries
- Salt to taste
- Vermicelli noodles (or another type of thin noodle)
📝 Step by Step
Aromatic Base
Heat 50ml sesame oil in a wok or deep frying pan. Add your sliced shiitake mushrooms and aged ginger. Sauté for about 3 minutes until the ginger begins to release its pungent aroma.
King Oyster Mushrooms
Stir in the 400g king oyster mushrooms and fry for a couple more minutes. Allow the mushrooms to soften slightly and soak up that sesame-ginger base.
Soupy Infusion
Pour in 1 cup cooking rice wine and 2 cups water. Stir gently. Next, add 20g dried longan and 10g goji berries. Season with salt to taste. Reduce the heat to medium and cover. Let it simmer for 10–15 minutes so the flavors meld.
Noodle Prep
Meanwhile, boil a pot of water. Cook your vermicelli noodles (or preferred noodles) according to package instructions—typically around 5 minutes. Drain and place them in serving bowls.
Soup on Top
Once the mushroom soup has reduced slightly and become fragrant, ladle it over the cooked noodles. Adjust salt if needed. Serve piping hot with an optional garnish of fresh herbs or extra goji berries.
🍽️ How to Serve Sesame Oil Noodles
- Lunch Bowl: Pack leftover noodles and soup separately; combine when ready to eat.
- Dinner Duo: Accompany with a simple stir-fried veggie dish, like bok choy, for a balanced meal.
- Comfort Food: Enjoy a warm bowl on a cold evening, possibly adding tofu or seitan for extra protein.
🧠 The Science Behind Success
Why Aged Ginger? Older ginger tends to have more spice and a stronger aroma, enhancing the soup’s warming effect.
Mushroom Medley: Mixing shiitake with king oyster mushrooms provides multiple textures, from silky slices to meaty chunks.
📖 A Noodle for Every Season
Sesame oil noodles are a household staple in many Asian cuisines, especially when the weather turns cold. The pungent ginger and deep sesame flavors remind us of home remedies that warm both body and soul. It’s also a dish to personalize—add more veggies, swap the vermicelli for udon, or include tofu.
While black sesame oil may be harder to find in Western grocery stores, any sesame oil can work beautifully. The main point is to highlight that comforting aroma and the subtle nuttiness, complementing the sweet notes of longan and goji berries. With minimal prep and a quick cook time, this recipe proves that nutritious comfort food can be on the table in under 30 minutes.
❓ Reader Questions Answered
Yes. Substitute with vegetable broth or water. You’ll lose a bit of the traditional “Shaoxing wine” fragrance, but it’s still tasty.
You can simply omit it or add a spoonful of raisins for sweetness. It won’t be quite the same, but it adds a subtle sweet touch.
Thin rice vermicelli is traditional, but any noodle will do—soba, ramen, or wheat-based noodles are all delicious alternatives.
The soup base freezes fairly well, but cook fresh noodles each time. Store the broth in an airtight container for up to 1 month and reheat before serving.