Korean chicken soup
Yield: 6 Servings
Ingredients:
- 1 tb Sesame seeds
- 8 c Homemade chicken broth
- 2 tb Finely chopped garlic
- 2 tb Finely grated fresh ginger
- 1/2 c Uncooked white rice
- 1 tb Reduced-sodium soy sauce
- 1 ts Toasted sesame oil
- 1 ts Kochujang or other hot -chile paste
- 1 c Shredded cooked chicken
- 2 Scallions
Instructions:
finely chopped In a small dry skillet toast sesame seeds over medium-high heat shaking often until lightly browned and aromatic about 1 minute. Transfer to a small bowl and set aside. In a large pot combine chicken broth garlic and ginger; bring to a boil over high heat. Add rice reduce the heat to medium-low and simmer until the rice is tender 12 to 15 minutes. Stir in soy sauce and sesame oil; add chile paste to taste. Add chicken and heat just until warmed through. Ladle the soup into bowls and garnish with scallions and the reserved sesame seeds.
