SOFOBOMO Day Fifteen: Noodle Soup Bento

So when I pack noodles for a bento they always end up kind of hard and a sticky mass. But yesterday I had a brilliant idea! Okay, maybe not brilliant or original, but good none the less. I reserved the broth from making ramen and put it in my thermos. Now granted I did eat this bento shortly after taking the picture, but if you have a good thermos it should keep you broth nice and hot.

In with the noodles are just some leftovers: hamburger, grilled purple onions, green onions, and stir-fried mushrooms and red peppers. Very tasty and very easy to make.

I used all glass dishes today to show bentos don't just have to be plastic. These two bowls have nice sealing lids, so I thought they'd make good bentos. But, I do think the large one would have been enough; I just wanted to make sure I was getting enough veggies. I'd love to get a more traditional shaped glass bento, but I haven't been able to find any available in the US yet.

Ramen Noodle Soup Bento Recipe

1 package ramen noodles (beef or chicken would be good)

1/2 red pepper (cut to bit size pieces)

5 or 6 baby bella mushrooms (Cut thick mushrooms in half)

1/4 to 1/2 purple onion (one or 2 large chunks)

1 green onion (thinly sliced)

Protein (pre-cooked ground beef, chicken, tofu, etc.)

Water

1. Cook raman al dente with enough water to make broth.
2. Stir fry or broil red pepper, purple onion, and mushrooms.
3. Drain noodles and reserve broth. Be sure to put broth in a thermal container imediately to keep it hot.
4. Allow noodles and vegetables to cool. Place noodles in bento first, then arrange vegetables on top. Be sure the bento you use can handle hot liquids - no cheap plastics.
5. When you are ready to eat just pour broth over noodles and enjoy! :D