NOODLE AND CHICKEN SOUP
2 thin slices lemon
1/2 pound chicken breast, boneless and
1/4 teaspoon salt freshly ground pepper to taste
Japanese buckwheat noodles
3 scallions, thinly sliced
4 cups chicken
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.