This recipe is super easy and super fast and has definitely become a staple for when I want a comfort-food kind of meal with no effort. It’s a one-pot meal where the pasta cooks right in the broth, so you don’t need to drain it or anything.
-Spaghetti: one portion (however much that is for you)
-egg (1-2, depending on how hungry you are)
-water+ bouillon or broth (I use chicken, but veggie would work well too!)
Boil the water and bouillion or broth. I use about 2+ cups; enough to come about ¾ of the way up my smallish pot. When the water is boiling, add the spaghetti (I like to break mine in half so it fits in the pot better). Cook per package directions, but since this is a small pot I usually have to cook mine an extra minute or two. When the pasta is done, crack your egg(s) into a bowl, mix lightly, and stir directly into the pasta + liquid (like egg drop soup). Turn off the heat and keep stirring, the eggs will cook very fast. When the egg is cooked, pour out into a bowl and enjoy!! The noodles soak up some but not all of the liquid so it’s part soup, part stew, part saucy pasta. The broth/bouillion is salty so you don’t need to add any extra salt but I usually add some pepper.
Add ins: spinach, scallions, mushroom, canned corn, any cooked vegetable, cooked protein (tofu, chicken breast, shrimp), hot sauce if that’s your thing, pretty much anything you’d add to plain broth you can add to this to bulk it up. I only ever make enough for one portion, so I’m sure you can double to serve two it but I don’t know how well it would keep.