Bento Box Soup

Ingredients for Bento Box Soup

• 110g soba noodles

• 950ml organic vegetable or chicken broth, homemade or store-bought

• 1/2 teaspoons toasted sesame oil or hot pepper sesame oil

• 1 (6-inch) strip of kombu

• 3 green tea bags

• 1 carrot, peeled and grated

• 80g stemmed and sliced shiitake mushrooms

• 110g firm tofu, cut into 1/2-inch cubes

• 2 tablespoons tamari

• 40g white miso

• 2 spring onions, white and green parts, sliced diagonally

• 1 tablespoon freshly squeezed lemon juice

• 1 1/2 cups loosely packed baby spinach

Fill a soup pot halfway with water and bring to a boil over high heat. Add a pinch of salt and the soba noodles and decrease the heat to medium. Cook, stirring gently on occasion, until just tender, about 5 minutes. Drain and rinse well under cold water to remove the starch. Immediately transfer to a bowl, drizzle with 1/4 teaspoons of the sesame oil and toss gently to coat.

Put the broth in the same pot and bring to a boil over high heat. Decrease the heat to low, add the kombu and tea bags, and simmer for 4 minutes. Remove the kombu and tea bags with a slotted spoon. Add the carrot, mushrooms, tofu, tamari, cover, and simmer for 5 minutes.

Put 60ml the hot broth in a small bowl, add the miso, and stir with a fork until the miso is dissolved. Stir the mixture back into the broth, then stir in the spring onions, lemon juice, and remaining sesame oil.

Distribute the soba noodles and spinach among six bowls and ladle in the soup.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.