Japanese Chicken Soup W/ Noodles Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
6 cup: Fat-free chicken stock,
6 large: Oriental mushrooms, soaked
2 tsp: Soy sauce,
In warm water until softened,
Salt to taste, optional
Then sliced,
2 ounce: Cooked udon* noodles or,
1/2 cup: Cooked chicken, diced
Narrow egg noodles,
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
Source from luhu.jp
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
Source from luhu.jp