Korean Chicken Soup
- Active Time 15m
- Total Time 30m
6 servings, generous 1 cup each
Fresh ginger, garlic and hot sauce infuse this chicken soup with rich flavor. Make it a meal: Scallion Flat Breads and Sautéed Spinach with Toasted Sesame Oil make nice accompaniments.
- 8 cups Homemade Chicken Broth (see recipe link above)
- 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 to 2 teaspoons hot chili paste
- 1 cup shredded cooked chicken
- 2 scallions, finely chopped
- 1 tablespoon sesame seeds, toasted (see Tip)
- Tip: To toast sesame seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Companion recipe: Homemade Chicken Broth
Combine the broth, garlic and ginger in a large pot; bring to a boil over high heat. Add the rice, reduce the heat to medium-low and simmer until the rice is tender, 12 to 15 minutes. Stir in the soy sauce and sesame oil; add the chili paste to taste. Add the chicken and heat just until warmed through. Ladle the soup into bowls and garnish with the scallions and sesame seeds.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
162 calories; 3g total fat; 1g total saturated fat; 27mg cholesterol; 305mg sodium; 18g carbohydrates; 1g fiber; 14g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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