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Korean Chicken Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: KOREAN CHICKEN SOUP
 Categories: Soups, Korean, Poultry, Ew
      Yield: 6 Servings
 
      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.
 
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