Korean Chicken Soup
Recipe: #18668
April 28, 2015
Categories: Rice, White Rice, Korean, Gluten-Free, Heart Healthy, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Spicy, Kosher Meat, more
"I think they would add more chili, feel free"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (166.8 g)
- Calories 255.1
- Total Fat - 6.8 g
- Saturated Fat - 1.2 g
- Cholesterol - 212.6 mg
- Sodium - 1024.9 mg
- Total Carbohydrate - 29.8 g
- Dietary Fiber - 1.9 g
- Sugars - 1.9 g
- Protein - 17.6 g
- Calcium - 33.7 mg
- Iron - 3.1 mg
- Vitamin C - 6.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Roast the sesame seeds in a pan, until it turns light brown in color
Step 2
Or for a minute and keep aside.
Step 3
Mix the chicken stock with the garlic and ginger and carrot, add the rice with salt to taste and simmer until the rice becomes soft. Now stir in the soy sauce & sesame oil, then add the chili paste and boil further.
Step 4
Lastly add the shredded chicken and boil for a few minutes.
Step 5
Serve in bowls and garnish with chopped onions and roasted sesame seeds.
Tips
No special items needed.
3 Reviews
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