SOUP INGREDIENTS :

6 c 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
1 then sliced
1/2 c cooked chicken, diced
1 4-6 pieces lemon peel

SOUP MAKING PREPARATIONS & DIRECTIONS :

1. Heat together chicken stock, soy sauce and salt, if needed

2. Add noodles, mushrooms and chicken and bring them to a boil

3. Serve piping hot with lemon peel

Please be advised that Udon, a very large white Japanese noodle, available in some supermarkets or Oriental groceries, must be pre-cooked before adding to soup. Otherwise, soup will become cloudy.