Korean Chicken Soup

Photo: flickr user avlxyz

Ingredients

1 tablespoon Sesame seeds

8 cups Homemade chicken broth

2 tablespoons Finely chopped garlic

2 tablespoons Finely grated fresh ginger

1/2 cup Uncooked white rice

1 tablespoon Reduced-sodium soy sauce

1 teaspoon Toasted sesame oil

1 teaspoon Kochujang or other hot chile paste

1 cup Shredded cooked chicken

2 Scallions, finely chopped

Preparation

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