Korean Chicken Soup

http://www.eatingwell.com/recipes/korean_chicken_soup.html

From EatingWell:  January/February 1995

Fresh ginger, garlic and hot sauce infuse this chicken soup with rich flavor. Make it a meal: Scallion Flat Breads and Sauteed Spinach with Toasted Sesame Oil make nice accompaniments.

6 servings, generous 1 cup each | Active Time: 15 minutes | Total Time: 30 minutes

Ingredients

• 8 cups Homemade Chicken Broth, (recipe follows) or reduced-sodium chicken broth
• 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
• 1-2 teaspoons hot chile paste
• 1 cup shredded cooked chicken
• 2 scallions , finely chopped
• 1 tablespoon sesame seeds, toasted (see Tip)

Preparation

1. Combine broth, garlic and ginger in a large pot; 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 sesame seeds.

Nutrition

Per serving : 162 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 27 mg Cholesterol; 18 g Carbohydrates; 14 g Protein; 1 g Fiber; 305 mg Sodium; 120 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 1/2 lean meat

Tips & Notes

• 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.