Try this Korean Chicken Soup recipe, or contribute your own.
Suggest a better descriptionIn a small dry skillet, toast sesame seeds over medium-high heat, shaking often, until 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 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 the reserved sesame seeds.
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Serving Size: 1 Serving (364g) | ||
Recipe Makes: 6 | ||
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Calories: 166 | ||
Calories from Fat: 49 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 19.6mg | 6 % | |
Sodium 1591.6mg | 55 % | |
Potassium 221.3mg | 6 % | |
Total Carbohydrate 17.7g | 5 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 17.1g | ||
Protein 11.2g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 166
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