Sesame Oil Lion’s Mane Soup leans into the aroma of sesame oil and the sweetness of jujubes and goji berries to make a perfect mushroom soup for the cooler season. It’s a vegan take on the Taiwanese classic, Sesame Oil Chicken Soup.

Cat Yeh's secret: Use Dong He’s Frizzled Ginger in Sesame Oil to add spiciness and warmth to the dish, instantly channeling old-school Taiwan chicken soup vibes. She makes the soup in an 11-Cup Tatung steamer, but it can also be cooked in a stock pot over the stove.

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Sesame Oil Lion’s Mane Soup
麻油猴頭菇湯 

Ingredients

• 70 g lions mane, soaked according to package (reserve 6-7 cups of soaking water)
• 80 g king oyster mushroom, rinsed and cut into 1”-thick pieces
• 7 jujubes, rinsed
• 1 small carrot, peeled and cut into 1” pieces
• 1 small head of Taiwanese cabbage, torn into bite-sized pieces
• 2 tablespoons kosher salt
• 1/2 teaspoon MSG
• 1/2 teaspoon white pepper
• 1 teaspoon Yu Ding Xing Traditional Firewood Soy Sauce
• 1 tablespoon goji berries, rinsed and soaked in rice wine
• 2 tablespoon rice wine (we use Taiwanese mi chiu 米酒)
• 2 tablespoons Dong He Frizzled Ginger in Sesame Oil

Instructions

1. Soak lion’s mane according to package instructions. Reserve 6-7 cups of soaking water.
2. Soak goji berries in rice wine. Rinse and prep jujubes, oyster mushroom, carrot, and cabbage.
3. In the inner pot of the Tatung steamer, layer in the cabbage, then carrot and king oyster mushroom. Add in the soaked lion’s mane and jujubes. Add Frizzled Ginger in Sesame Oil. Season with salt, MSG, white pepper, and soy sauce.
4. Fill inner pot to the max line with mushroom soaking water; if it’s not enough fill rest with water.
5. Pour in 2 rice cups (~360 ml) of water to the outer pot. Press button and steam for 40 minutes.
6. Once the clicker pops, quickly add goji berries and rice wine. Cover and let alcohol evaporate with remaining steam for 5 minutes.
7. Serve alone or with noodles.