Korean Chicken Soup
Yield: 6 Servings
Categories: Soups, Poultry, Korean
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.