Japanese chicken soup w/ noodles
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Fat-free chicken stock |
| 2 | teaspoons | Soy sauce |
| Salt to taste (optional) | ||
| 2 | ounces | Cooked udon* noodles or |
| Narrow egg noodles | ||
| 6 | larges | Oriental mushrooms, soaked |
| In warm water until softened | ||
| Then sliced | ||
| ½ | cup | Cooked chicken, diced |
| 4-6 pieces lemon peel | ||
Directions
1. Heat together chicken stock, soy sauce and salt, if needed.
2. Add noodles, mushrooms and chicken; bring to a boil.
3. Serve piping hot with lemon peel.
*NOTE: Udon, a very large white noodle, available in some supermarkets or Oriental grocers, must be pre-cooked before adding to soup. Otherwise, soup will become cloudy.
*From Fabulous Oriental Recipes Cookbook* Submitted By MICHELLE BRUCE On 12-29-94