Recipe - Korean Chicken Soup

1 tablespoon Sesame seeds
8 cup Homemade chicken broth
2 tablespoon Finely chopped garlic
2 tablespoon Finely grated fresh ginger
One half cup Uncooked white rice
1 tablespoon Reducedsodium soy sauce
1 teaspoon Toasted sesame oil
1 teaspoon Kochujang or other hot
chile paste
1 cup Shredded cooked chicken
2 Scallions, finely chopped

In a small dry skillet, toast sesame seeds over
mediumhigh 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 mediumlow 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini