I have previously been wondering how I manage to always have a full sink of stuff to wash despite being alone. Well, I think today's lunch was a good example of how...

Menu: Mushroom and tofu clear soup.
Time required: about 10 min preparation, 10 min cooking (+ soaking/marinading time, 30 min at least)

Tools used (and needing to be washed):

1 chopping board
1 veg knife
1 bowl for soaking dried mushrooms
1 bowl for soaking dried lily buds
1 bowl for marinading tofu
1 pot for stir-frying and cooking soup
1 pot for blanching noodles
1 wooden spatula for stir-frying and mixing
1 pair of chopsticks for cooking and eating
1 sieve for straining noodles
1 strainer for mushroom water and marinade
1 glass for keeping strained mushroom water until needed
1 ladle for serving
1 bowl for eating out of
1 lid for keeping extra portion warm until needed
1 tup box where the tofu lived
1 bottle where the stock lived
1 small jar for keeping the marinade for next time
1 fork. I have no idea what I used it for, possibly something to do with the marinade.
...I think this was all

Not really typical, but not extravagantly out of the ordinary either. So that's how... :-)

Oh, and in case someone got curious in the meantime, the recipe

Soak 2 dried shiitake and a bit of dried black wood ear in warm water. Separately, soak half a dozen dried lily buds in warm water.
Cut 1 block of tofu into small dice, put in a bowl, and marinade in a couple of spoonfuls dark soy sauce, a spoonful rice vinegar and veg stock to cover.
1/2 hour soaking should be enough, but longer only means the marinaded tofu becomes tastier.

Drain the mushrooms (strain the water and keep). Chop the shiitake and tear the wood ear into manageable chunks.
Drain the lily buds, trim off the stalk end and cut in 2.
Drain the tofu (strain the marinade and keep in a jar in the fridge, assuming you contemplate having a use for it later. Not further needed for this recipe).

Chop a scallion (aka spring onion) finely, keeping white and green separate.

Cook 1/2 portion of plain noodles in water with some of the marinade added in (this can be done while the main ingredients cook).

In a heavy-bottom pot, heat some oil with salt, the white part of the scallion, a squashed clove of garlic and a smallish cube of peeled fresh ginger.
Add the mushrooms, the lily buds and a pinch of chilli powder, stir-fry for a while, then add the tofu and a splash of rice wine. Stir.
Add the mushroom water and veg stock q.b.

Cook for about 5 minutes, test and adjust salt; then add the noodles (cooked and strained), the green part of the scallion, and a couple of leaves of lettuce (you will have cheated and prepared those in advance). Stir, take off the heat and serve.