Korean Chicken Soup

1 t Sesame seeds
8 c Chicken broth
2 tb Garlic, finely chopped
2 tb Ginger, finely grated
1/2 c Rice
1 tb Soy sauce
1 t Toasted sesame oil
1 t To 2 ts hot chile paste
1 c Shredded cooked chicken
2 Scallions, finely chopped

In small dry skillet, toast sesame seeds over medium-high heat, shaking often, until lightly browned and aromatic, about 1 minute. Transfer to small bowl and set aside.

In large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat.

Add rice, reduce heat to medium-low and simmer until the rice is tender, 12-15 minutes.

Stir in soy sauce and sesame oil; add chile paste to taste.

Add chicken and heat until just warmed through.

Ladle soup into bowls and garnish with scallions and the reserved sesame seeds.