Imagine: it’s a cold windy day, and you have a cold. There is not a can of chicken noodle soup in the house (much less actual homemade chicken noodle soup), and you can’t stop sneezing. This is your solution. It’s also a nice and eay quick meal, and exceedingly flexible. Switch out the potato for noodles, toss in some leftover vegetables, a little tofu, whatever is in the house. Don’t get too carried away, though; much of the recipe’s beauty lies in its stark simplicity. A general rule of thumb is add no more than four ingredients in addition to the garlic. I like the formula of one white starch, one orange, one green, and one protein. (Salt and pepper are free.)
3-4 cloves garlic, peeled and sliced
2 small carrot, sliced thin OR 2 dried mushrooms, broken into pieces
1 small potato, quartered and sliced thin
1 egg, beaten or 2 oz cubed silken tofu
1/4 c spinach or baby bok choi leaves, shredded
Salt and pepper or a few drops of chili oil to taste
Place the garlic, potato, and carrot in a small saucepan. Add water to cover. Bring to a boil, and simmer, stirring occasionally, for 10 minutes or until your vegetables are tender. Stir in the egg, and top with the spinach. Season to taste and enjoy.