serves 4

1 cup water
2 thin slices lemon
1/2 pound chicken breast, boneless and skinless
1/4 teaspoon salt freshly ground pepper to taste
1/2 pound Japanese buckwheat noodles
3 scallions, thinly sliced
4 cups chicken broth

Simmer water with lemon slices. Add chicken. Cover and simmer 8 to 10 minutes.
Remove chicken from liquid and cut into strips. Season with salt and pepper to taste.
Cook the noodles in salted boiling water about 5 minutes. Drain and rinse well. Simmer the chicken broth.
Mound the noodles in center of soup plates. Top with chicken and sprinkle with scallions.
Ladle the hot broth around the noodles and serve immediately.