Korean Chicken Soup
Yield
6 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
sesame seeds
|
|
| 8 | cups |
chicken broth
homemade |
|
| 2 | tablespoons |
garlic
finely chopped |
|
| 2 | tablespoons |
ginger root
finely grated fresh |
|
| ½ | cup |
long grain rice
uncooked |
*
|
| 1 | tablespoon |
soy sauce, sodium reduced
|
|
| 1 | teaspoon |
sesame oil
toasted |
|
| 1 | teaspoon |
thai chili paste
kochujang |
*
|
| 1 | cup |
chicken
cooked, shredded |
|
| 2 | each |
scallions, spring or green onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
sesame seeds
|
|
| 1.9 | l |
chicken broth
homemade |
|
| 3E+1 | ml |
garlic
finely chopped |
|
| 3E+1 | ml |
ginger root
finely grated fresh |
|
| 118 | ml |
long grain rice
uncooked |
*
|
| 15 | ml |
soy sauce, sodium reduced
|
|
| 5 | ml |
sesame oil
toasted |
|
| 5 | ml |
thai chili paste
kochujang |
*
|
| 237 | ml |
chicken
cooked, shredded |
|
| 2 | each |
scallions, spring or green onions
chopped |
|
Directions
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.
