Fresh ginger is the soul of this quick pan chicken, brightening ordinary dinner with its heat and bite. The piece on your shelf is just enough to make a sauce that coats everything and gives you reason to cook tonight.

Serves 2. 30 minutes, 20 at the stove.

About 1030 calories a serving, 71 g protein, 79 g carbohydrate, 45 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

1. Peel and mince the 2-inch piece of ginger with 2 cloves of garlic; dice half a medium onion. Heat 3 tablespoons of oil in a large skillet over medium-high heat, then add the chicken cut into bite-sized pieces and cook until it loses its raw color, about 5 minutes.5 min
2. Add the ginger, garlic, and onion to the pan and cook until fragrant, about 1 minute. Pour in 1/2 cup of water, season with salt and pepper, and simmer until the chicken is cooked through and the sauce has reduced slightly, about 8 minutes.8 min
3. While the chicken cooks, prepare 1 cup of cooked rice and chop 4 or 5 scallions into thin rings. Taste the chicken and adjust the salt and pepper, then divide between two plates over the rice and top with scallions.

Note Swap the chicken for shrimp if you prefer; reduce the simmering time to 3 minutes. Leftovers keep for two days in the fridge. Serve with a simple salad or steamed greens alongside, or stir leftovers into fresh rice the next night for fried rice.

Fresh ginger drives a quick stir-fry sauce that coats noodles with silky scrambled eggs and whatever greens you have. Half a knob of ginger is just right for two hungry people, shredded fine so it perfumes everything without biting.

Serves 2. 20 minutes, 20 at the stove.

About 670 calories a serving, 26 g protein, 72 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a large pot of salted water to a boil and add 6 ounces of pasta or noodles, cooking until just tender; drain and set aside. While water heats, peel and finely grate the half knob of ginger, mince 2 cloves of garlic, and beat 4 eggs with a pinch of salt.
2. Heat 2 tablespoons of oil in a large pan over medium-high heat, add the beaten eggs and scramble gently until soft curds form but they are still wet, about 2 minutes, then transfer to a plate.2 min
3. In the same pan, heat 1 tablespoon of oil, add the minced garlic and grated ginger, and cook until fragrant, about 30 seconds; add the greens and a splash of water, cooking until wilted, about 2 minutes.2 min
4. Return the eggs to the pan, add the cooked noodles and 2 tablespoons of soy sauce or fish sauce, tossing gently to combine and heat through, about 1 minute. Taste and adjust seasoning with salt and pepper.1 min

Note Swap the greens for shredded cabbage, carrots, or mushrooms if you prefer. Leftovers keep in the fridge for two days and are best reheated gently with a splash of water. Serve with chilled cucumber slices or pickled vegetables on the side, or stretch it with a simple broth poured over the top.

This is a bowl of simple broth built on fresh ginger, brightened with vinegar and soy, and finished with soft eggs and tender noodles. A few thin slices of ginger are all you need to fill a quiet supper. The whole thing comes together in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 330 calories a serving, 15 g protein, 27 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Slice the ginger thin and bruise it with the side of your knife. Mince 2 cloves garlic and cut 1 small onion into thin wedges. Heat 1 tablespoon oil in a large pot over medium heat and add the ginger, garlic, and onion. Cook until fragrant, about two minutes.2 min
2. Pour in 4 cups water and bring to a simmer. Add 3 tablespoons soy sauce and 1 tablespoon rice vinegar. Simmer gently while you cook the noodles.
3. Bring a separate pot of salted water to a boil and cook 4 ounces noodles until tender, about three minutes for ramen or four for egg noodles. Drain and divide between two bowls.4 min
4. Crack 2 eggs into the simmering broth and poach them gently until the whites are set but the yolks are still soft, about four minutes. Season the broth with salt and pepper to taste.4 min
5. Pour the broth with the eggs over the noodles in each bowl, making sure each gets one egg and an equal share of ginger slices and vegetables. Serve at once.

Note Swap the eggs for a handful of shredded rotisserie chicken if you prefer. Covered, leftovers keep two days in the fridge and reheat gently over low heat; add a splash of water if the broth has reduced. Serve with sliced scallions or fresh cilantro on the side if you have them.