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

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