Korean Chicken Soup

From EatingWell: January/February 1995 — Subscribe Now!

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

Nutrition Profile

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

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.

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.

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