Korean Chicken Soup
INGREDIENTS
- 1 tbsp sesame seeds
- 8 cup homemade chicken broth (use cans if necessary)
- 2 tbsp garlic (finely chopped)
- 2 tbsp fresh ginger (finely grated)
- 1/2 cup uncooked white rice
- 1 tbsp reduced sodium soy sauce
- 1 tsp toasted sesame oil
- 1 tsp kochujang or other hot chile paste
- 1 cup shredded cooked chicken
- 2 scallions (finely chopped)
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To prepare:
- 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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