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Add a photoServings: 6
Ingredients
- 1 Tbsp. Sesame seeds
- 8 c. Homemade chicken broth
- 2 Tbsp. Finely minced garlic
- 2 Tbsp. Finely grated fresh ginger
- 1/2 c. Uncooked white rice
- 1 Tbsp. Reduced-sodium soy sauce
- 1 tsp Toasted sesame oil
- 1 tsp Kochujang or possibly other warm chile paste
- 1 c. Shredded cooked chicken
- 2 x Scallions, finely minced
Directions
- In a small dry skillet, toast sesame seeds over medium-high heat, shaking often, till 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 in rice, reduce the heat to medium-low and simmer till the rice is tender, 12 to 15 min. Stir in soy sauce and sesame oil; add in chile paste to taste. Add in chicken and heat just till warmed through. Ladle the soup into bowls and garnish with scallions and the reserved sesame seeds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 371g | |
| Recipe makes 6 servings | |
| Calories 159 | |
| Calories from Fat 54 | 34% |
| Total Fat 6.06g | 8% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 670mg | 28% |
| Potassium 362mg | 10% |
| Total Carbs 15.44g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 0.24g | 0% |
| Protein 9.96g | 16% |
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