Korean Chicken Soup

• 1 tablespoon toasted sesame seeds
• 8 cups chicken broth (preferably homemade)
• 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 chili paste
• 1 cup shredded cooked chicken
• 2 scallions, finely chopped

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

sesame seeds, chicken broth, garlic, ginger, white rice, soy sauce, sesame oil, kochujang, chicken, scallions

Taken from www.food.com/recipe/korean-chicken-soup-284369 (may not work)