Korean Chicken Soup

Description
Yield: 6 servings

Ingredients

 * 1 tsp sesame seeds
 * 8 cups chicken broth (preferably homemade)
 * 2 tbsp garlic, finely chopped
 * 2 tbsp ginger, finely grated
 * ½ cup rice
 * 1 tbsp soy sauce
 * 1 tsp toasted sesame oil
 * 1 – 2 tsp hot chile paste
 * 1 cup shredded cooked chicken
 * 2 scallions, finely chopped

Directions

 * 1) In small dry skillet, toast sesame seeds over medium-high heat, shaking often, until lightly browned and aromatic, about 1 minute.
 * 2) Transfer to small bowl and set aside.
 * 3) In large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat.
 * 4) Add rice, reduce heat to medium-low and simmer until the rice is tender, 12–15 minutes.
 * 5) Stir in soy sauce and sesame oil; add chile paste to taste.
 * 6) Add chicken and heat until just warmed through.
 * 7) Ladle soup into bowls and garnish with scallions and the reserved sesame seeds.