|Chicken breast||1 Large, skinned, boned and cut into thin strips|
|Dashi stock||5 Cup (80 tbs)|
|Dried mushrooms||6 , soaked in cold water for 30 minutes, drained and sliced|
|Soy sauce||2 Teaspoon|
|Scallions||2 , chopped|
|Lemon rind strips||6|
Cook the noodles in boiling salted water for 5 to 12 minutes, or until they are just tender.
Drain and keep hot.
Put the chicken meat strips into a large saucepan and pour over the dashi.
Bring to the boil, then reduce the heat to moderate.
Cook for 3 minutes.
Add the mushrooms and soy sauce and cook for a further 2 minutes.
Stir in the udon and return to the boil.
Cook for 1 minute, then remove the pan from the heat.
Pour the soup either into a large warmed tureen, or into six individual small soup bowls.
Garnish with spring onions (scallions) and lemon before serving.