Korean Chicken Soup



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, finely chopped

DIRECTIONS:

1. 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.



Korean Chicken Soup