Korean Chicken Soup

Title:
Korean Chicken Soup

Yield:
6 Servings

Categories:
Soups,
Korean,
Poultry




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






 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini