A quick noodle bowl built on the last of the soy sauce bottle and whatever starches and protein you can muster. The soy becomes your whole sauce here, stretched with oil and garlic into something silky and complete. Weeknight dinner in one pan.

Serves 2. 15 minutes, 12 at the stove.

About 520 calories a serving, 19 g protein, 66 g carbohydrate, 20 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, cooking until just tender.10 min
2. While the pasta cooks, mince 2 cloves of garlic and warm 2 tablespoons of oil in a large skillet over medium heat, then stir in the garlic and cook until fragrant, about one minute.
3. Crack 2 eggs into the skillet and gently scramble them with a spoon or fork until they are almost set, then push them to one side of the pan.3 min
4. Drain the pasta, add it to the skillet, and pour in 3 tablespoons of soy sauce, tossing everything together until the noodles are well coated and the eggs break into small pieces throughout.
5. Taste and adjust the seasoning with salt and pepper, then divide between two bowls and serve at once.

Note Swap in rice for the pasta if you have it cooked, or use what starch you have on hand. Leftovers keep for one day in the fridge and are fine eaten cold or reheated in a pan with a splash of water. Serve with whatever greens, pickles, or hot sauce you have nearby to cut the richness.

A bare-pantry dinner built on soy sauce you need to finish. Pasta and eggs from staples become a fast supper when tossed with garlic and whatever greens you can find, spinach, kale, or a handful of herbs.

Serves 2. 20 minutes, 15 at the stove.

About 570 calories a serving, 24 g protein, 68 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to a boil and cook 6 oz pasta until just tender, about 9 minutes; reserve 1/2 cup of the pasta water and drain.10 min
2. Whisk 3 eggs in a bowl with 2 tablespoons soy sauce until combined.
3. Heat 2 tablespoons oil in a large skillet over medium-high heat and cook 2 minced garlic cloves until fragrant, about 1 minute.1 min
4. Push the garlic to the side and pour the egg mixture into the pan, stirring gently until just set, about 2 minutes; break into small curds as it cooks.2 min
5. Add the drained pasta, 3 cups fresh greens, and the remaining 2 tablespoons soy sauce to the pan, tossing until the greens wilt, about 2 minutes.2 min
6. Pour in 1/4 cup of the reserved pasta water and toss again; if the noodles seem dry, add more pasta water by the tablespoon until glossy.

Note Swap the spinach for any raw leafy greens, tender herbs, or even shredded cooked chicken if you have it. Leftovers keep covered in the fridge for two days and reheat gently in a skillet with a splash of water. Serve as is, or with chilli flakes, sesame seeds, or a squeeze of lime on the side.

Three tablespoons of soy sauce turns into a quick glaze for chicken thighs over rice, the backbone of a weeknight dinner. The pantry is bare, so we build from staples and what you can grab at the store. Salty, glossy, ready in under half an hour.

Serves 2. 30 minutes, 15 at the stove.

About 1000 calories a serving, 73 g protein, 85 g carbohydrate, 38 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Start 2 cups of water in a pot over high heat; when it boils, stir in 1 cup rice and a pinch of salt, cover, and lower the heat to low. Set a timer for 18 minutes; the rice will steam while you cook the chicken.18 min
2. Pat 1 pound bone-in chicken thighs dry with paper towels and season all over with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, then lay the thighs skin-side down. Let them cook without moving for 6 minutes until the skin is golden and the bottom releases easily from the pan.6 min
3. Flip the thighs and cook 4 more minutes on the other side. Meanwhile, mince 1 small onion and 2 garlic cloves and slice 2 scallions, keeping white and green parts separate.4 min
4. Push the chicken to the sides of the skillet and add the minced onion and garlic to the center; stir for 1 minute until fragrant. Pour in 3 tablespoons soy sauce and 1/4 cup water, bring to a simmer, and nestle the thighs back into the liquid. Cook 6 to 8 minutes until the sauce thickens slightly and the chicken is cooked through.7 min
5. Divide the rice between two bowls and top each with 2 thighs and the sauce from the pan. Scatter the scallion whites and all the green parts over top.

Note Swap the chicken thighs for drumsticks or breasts, though breasts will need just 10 minutes in the sauce. Leftovers keep in the fridge for three days and reheat well with a splash of water. Serve with steamed bok choy or a simple cucumber salad on the side to stretch the meal.