Black Sesame Soup

I find myself craving black sesame soup when the weather gets cold. It’s extremely comforting, and nutritious, and warms you from the inside out.

Black sesame is a popular ingredient used in many Asian desserts. The Chinese believe that eating black sesame promotes healthy hair and healthy bones. You’ll find them in ice cream, blended into hot drinks, baked as a paste into bread, or stuffed into dim sum in all shapes and sizes. 

The jujube here is added for nutritional benefits. Known as the beauty fruit in China — jujube is full of minerals, fiber and adds a natural sweetness to dishes. 

Black Sesame Soup

Serves 4

Ingredients

2 tbsp (30 g) glutinous rice

1/2 cup (75 g) toasted black sesame seeds*

4 tbsp sugar or sweetener of choice, to taste

6 jujube dates, pitted (optional)*

2 cups (480 g) water

Instructions

  1. Rinse the glutinous rice and soak for 3 hours at room temperature or overnight in the fridge.

  2. Drain the glutinous rice and add to the blender with sesame seeds, jujube dates, and 2 cups of water. Blend on high until very smooth.

  3. Transfer the mixture to a medium-sized pot. Heat over medium heat until boiling, stirring constantly to prevent the bottom from burning. When the soup starts to bubble, add the sugar to taste. Continue cooking to your desired consistency (I like this soup on the thick side). Garnish with goji berries and serve warm.

Cooking notes:

  1. You can use raw black sesame seeds if you’re not able to find toasted ones. Just toast them for 10 minutes until the seeds start to pop.

  2. The jujube here is added for nutritional value and for a hint of sweetness. Feel free to omit it if it is not something you have in your pantry.

  3. It’s very important to stir and keep an eye on the soup to prevent the bottom from burning. The glutinous rice will thicken rapidly and stick to the bottom as you cook.

  4. This soup will keep in the fridge for 3 days or in the freezer for 1 month. The layers will separate so give it a stir before serving.

Taiwanese Sesame Noodles (Ma Jiang Mian)

This Taiwanese cold sesame noodle recipe is a classic with a capital C. You can find them anywhere from local wet markets (菜市場) to traditional beef noodle shops and modern restaurants. The base will always be the same — rich, garlic saucy sesame served over chewy noodles and chilled julienned vegetables. I find myself craving this when the weather starts to warm up. Also, when I have an abundance of salad vegetables lying around. 

A studio-worthy meal

Taiwanese Cold Sesame Noodles 

Serves 4-5, recipe adapted from CarolEasyLife

Ingredients 

Sesame sauce

  • 4 tbsp Chinese sesame paste*

  • 4 tbsp hot water

  • 2 tsp soy sauce 

  • 4 cloves garlic, finely minced

  • 2 tsp black vinegar (sub rice or apple cider vinegar)

  • 1.5 tbsp sugar 

Toppings & Noodles 

  • 1/2 carrot, peeled

  • 1 cucumber

  • 3 eggs

  • 1 package of bean sprouts

  • 1 package egg noodles (or noodle of choice)

Instructions 

Sesame Sauce

  1. Using a heat proof jar or container, add the sesame paste and hot water. Stir or shake vigorously to combine. 

  2. Add the remaining ingredients and mix thoroughly. Adjust the seasonings if necessary. 

Toppings & Noodles 

  1. In a medium bowl, beat the eggs and add a pinch of salt. 

  2. Over a medium-sized pan, add oil and fry the eggs into a thin crepe. Let cool and slice into thin shreds.

  3. Wash the bean sprouts and boil for 10 seconds. Drain the water and set it aside to cool.

  4. Julienne the cucumber and carrot into thin matchsticks.

  5. Cook the noodles according to package instructions. Add sesame oil or rinse with cold water to prevent them from sticking.

  6. To assemble — arrange the noodles at the bottom and add the toppings and sauce. Serve immediately.

Cooking notes:

  • The toppings are super flexible, use any salad vegetable you have. Traditionally, this dish is served with shredded chicken.

  • You can prep the sauce and toppings ahead and store in containers before serving

  • Chinese sesame paste is made from toasted white sesame seeds, not to be confused with tahini.

  • If you don’t have Chinese sesame paste, substitute peanut butter or any nut butter though it will affect the taste.

Chickpea Sesame Cookies

Also known as Chickpea Magic Cookies —these are full of protein, refined sugar-free, and great for breakfast or a snack on the go.

The miso isn’t super noticeable here and acts as a good savory touch to balance the sweet. Replace with a pinch of salt or up the amount for more umami. This tastes like a classic peanut butter cookie with healthy substitutes.

Chickpea Sesame Cookies

Yields around 14 cookies

Ingredients

  • One 15 oz can of chickpeas, rinsed and drained

  • 6 pitted dates

  • 1/2 cup creamy peanut butter

  • 1/4 cup rolled oats

  • 1/4 cup maple syrup

  • 1 tsp vanilla

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 2-3 tbsp miso paste (sub with a pinch of salt)

  • 1/2 cup raw sesame seeds (optional)

  • Rose petals, for garnish (optional)

instructions

1. Preheat the oven to 350 degrees F. Prep a baking sheet with parchment paper.

2. Blend all ingredients in a food processor except sesame seeds, and rose petals (if using)

3. Blend until smooth scraping down the sides as necessary.

4.  Fill a pasta bowl with sesame seeds. Using a spoon — scoop around 2 tbsp of cookie dough and dip the dough side into the sesame seeds. Push cookie dough onto the baking sheet, flatten and garnish with rose petals.

5. Bake for 13-15minutes. These are soft out of the oven but will firm up as they cool. Enjoy!

*Replace the sesame seeds and rose petals with 1/2 cup of chocolate chips for Chickpea chocolate cookies 🍪.