Vegetable Miso Soup Bento

Name: Vegetable Miso Soup Bento
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: Kombu Dashi; ½ bunch shimeji mushrooms, bottom removed and mushrooms separated into small pieces; ½ bunch shimeji mushrooms, bottom removed and mushrooms separated into small pieces; 1 cup (85 g) sliced kabocha squash (¼ × 2-inch, or 6 mm × 5 cm, pieces); ½ cup (65 g) quartered and sliced carrot (⅛-inch-thick, or 3 mm, pieces); ½ cup (50 g) quartered and sliced daikon radish (⅛-inch-thick, or 3 mm, pieces); 1 square aburaage (deep-fried tofu), thinly sliced; 1 square aburaage (deep-fried tofu), thinly sliced; 2 tablespoons (32 g) miso paste; 1 green onion, finely chopped

Preparation info

Yield:
2
Servings

Difficulty
Easy
Ready in
20 min

Appears in

Simply Bento

By Yuko and Noriko

Published 2018

About

Miso soup is a very important part of Japanese cuisine; it comes with almost every meal in Japan. Although you can use meat or fish in the soup, it is vegetarian-friendly because it is easy to skip the meat without missing much of its flavor. Make sure to use.

Ingredients

Vegetable Miso Soup

Kombu Dashi
½ bunch shimeji mushrooms, bottom removed and mushrooms separated into small pieces
1

Asia
Japan
Soup
Dinner
Gluten-free
Vegan

Method

Bring the kombu dashi broth to a boil in a medium saucepan over medium heat.
Add the mushrooms, squash, carrot, daikon and aburaage to the hot broth. Cook over medium heat for 3 to 4 minutes, until the vegetables are soft.
Reduce to heat to low and dissolve the miso paste in the soup. Take care not to let the soup boil.
Add the chopped green