Korean chicken soup

Korean chicken soup

Yield: 6 Servings


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


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.

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