Japanese Chicken Soup With Noodles
Mon, Oct 27, 2008
Ingedients:
fat-free chicken stock
2 ts soy sauce
1 salt to taste (optional)
2 oz cooked udon* noodles or
1 narrow egg noodles
6 lg oriental mushrooms, soaked
1 in warm water until softened
then sliced
1/2 cooked chicken, diced
1 4-6 pieces lemon peel
Process:
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.
November 3rd, 2008 at 3:31 am
Dear Nikki,
The soups sounds delicious, but we must make it for ourselves
to see if it really tastes as delicious as it sounds or looks!!
And what are those things in the bowl in the photo that look like ‘clams’? Are they clams or something else? Please, let us know what they are.
We expect to see more of such ‘mouthwatering’ recipes from you!
Good work! Keep it up!!
BONCK
November 13th, 2008 at 11:27 am
Hi Nikki,
Iam very proud of you in everything you do. Keep it up princess
November 22nd, 2008 at 11:59 am
Its clams Tathia! Its optional you can put it in your noodles!