EGG LEMON SOUP
2 quarts garlic broth
Salt and freshly ground pepper
1/2 cup long grain rice
1/4 to 1/3 cup lemon juice (to taste)
2 tablespoons chopped fresh parsley
A small broccoli crown, broken into florets and steamed for 5 minutes
1. Bring the garlic broth to a simmer and season as desired with salt and pepper. Add the rice and simmer until tender, about 15 minutes, or until the rice is tender.
2. Beat the eggs in a small bowl and beat in the lemon juice.
3. Distribute the optional broccoli among 4 soup bowls. Ladle about 1/2 cup of the hot broth into the lemon/egg mixture and whisk together. Making sure that the soup is not boiling, stir the egg mixture back into the soup and turn off the heat. Stir for a minute or two, taste and adjust seasonings. Add the parsley, and serve. Yield: Serves 4
Stir-Fried Noodles With Tofu and Peppers
1 pack of thin rice stick noodles
1/2 cup vegetable broth
1 tablespoon soy sauce
1 tablespoon rice wine or sherry
2 teaspoons sesame oil
3/4 pound tofu, cut in 1/2-by-1-inch dominoes
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 teaspoon red pepper flakes
1 green and red bell pepper, cut in thin julienne
2 tablespoons canola oil
1 bunch scallions sliced very thin
1/2 cup chopped cilantro
Salt to taste
1/2 teaspoon sugar
1. Place the noodles in a bowl and cover with warm water. Soak for at least 20 minutes, until soft. Drain water and cut into 6- to 8-inch lengths. Combine the broth, soy sauce, rice wine or sherry, and sesame oil in a small bowl. Combine the garlic, ginger and pepper flakes in another bowl.
2. Heat a 14-inch flat-bottomed wok over high heat. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan. Add the tofu. Reduce the heat to medium-high, and stir-fry until the tofu is brown. Add the garlic, ginger and chili, and stir-fry for 10 seconds. Add peppers and stir-fry two minutes. Add the broth mixture, the drained noodles, the scallions, salt and sugar. Stir-fry one to two minutes until the noodles are just tender and the broth has been absorbed. Add the cilantro, and stir-fry another 30 seconds to a minute until well combined. Serve. Yield: Serves four.
(Recipes by Martha Rose Shulman for New York Times)