Bento Box Soup
A nourishing Japanese-inspired soup featuring soba noodles, tofu, and vegetables in a savory miso-based broth enhanced with green tea and kombu. This healthy and comforting soup combines traditional Asian ingredients for a balanced meal.
Ingredients
- •4 ounces soba noodles
- •4 cups organic vegetable or chicken broth, homemade or store-bought
- •½ teaspoon toasted sesame oil or hot pepper sesame oil
- •1 strip kombu
- •3 bags green tea bags
- •1 whole carrot
- •½ cup shiitake mushrooms
- •4 ounces firm tofu
- •2 tablespoons tamari
- •¼ cup white miso
- •2 whole scallions
- •1 tablespoon lemon juice
- •1½ cups baby spinach
Cooking Instructions
- 1.
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 teaspoon of the sesame oil and toss gently to coat.
10 min
- 2.
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.
15 min
- 3.
Put 1/4 cup of 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 scallions, lemon juice, and remaining sesame oil.
5 min
- 4.
Distribute the soba noodles and spinach among six bowls and ladle in the soup.
5 min
