You are here: Recipes It > Recipes > Rice

 Advertisements

Korean Chicken Soup

1 tb Sesame seeds

8 c Homemade chicken broth

2 tb Finely chopped garlic

2 tb Finely grated fresh ginger

1/2 c Uncooked white rice

1 tb Reduced-sodium soy sauce

1 ts Toasted sesame oil

1 ts Kochujang or other hot

-chile paste 1 c Shredded cooked chicken

2 Scallions, finely chopped

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.

 

Also see ...

 Advertisements
Red Pepper Frittata
Red Pepper Frittata
Meatball Sub Casserole
Meatball Sub Casserole
Salmon with Creamy Tequila-Lime Sauce
Salmon with Creamy Tequila-Lime Sauce
STRAWBERRY  GLAZED  CHEESECAKE
STRAWBERRY GLAZED CHEESECAKE
         

Permalink--> In : Recipes  -  Rice