Korean Chicken Soup

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


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