Via Wikipmedia Commons, courtesy of Dixi

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.)

Serves one

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.