Korean Chicken Soup

Ingredients
(Yield: 6 servings)


 * 1 ts sesame seeds
 * 8 c chicken broth (preferably homemade)
 * 2 tb garlic, finely chopped
 * 2 tb ginger, finely grated
 * 1/2 c rice
 * 1 tb Soy sauce
 * 1 ts Toasted sesame oil
 * 1 ts To 2 ts hot chile paste
 * 1 c Shredded cooked Chicken
 * 2   Scallions, finely chopped

Directions
In small dry skillet, toast sesame seeds over medium-high heat, shaking often, until lightly browned and aromatic, about 1 minute.Transfer to small bowl and set aside.

In large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat. Add rice, reduce heat to medium-low and simmer until the rice is tender, 12–15 minutes. Stir in soy sauce and sesame oil; add chile paste to taste. Add Chicken and heat until just warmed through. Ladle soup into bowls and garnish with scallions and the reserved sesame seeds.