5 cups pheasant or game stock or vegetable broth
1/2 oz. porcini mushrooms in 1/2 cup hot water
4 oz. baked pheasant breast
3 carrots, sliced
1 stalk celery, sliced thinly
1/2 small sweet onion, chopped
1 package organic udon noodles, cooked and drained
2 scallions, sliced
In large saucepan, simmer stock, carrots, celery, and onions 20-30 minutes or until veggies are tender. Add pheasant and mushrooms including soaking water and continue to simmer for 10 minutes. Add noodles and cook until warm. Garnish with sliced scallions. Serves 4.