We've got some great entries for this weeks Bento Weekend, Soup Bento! (^-^) So, sit back and enjoy...
Shirley joined us for this week's Bento Weekend and made a soup bento that has a Kitty and a Bento&co Soup Cup! Very cute fish in the soup, Shirley! She made her soup in our Bento&co Soup Cup!
Here's what she says:
Today's Black Kitty Bento is served with broccolini, grilled salmon filet, cucumber, dashi-maki tamago, cherry tomato and lettuce, plus of course my miso vegetable soup.
The soup is so yummy!! The sweetness of the vegetables~~ yum yum. Sharing recipe here:
Miso Vegetable Soup (1 pax serving) 200ml dashi stock
- 1 tbsp Cabbage strips
- 1 tbsp Carrot strips
- 1 tbsp Daikon strips
- 1 tbsp Miso Paste
- 1 tbsp tofu squares
Japanese spring onion *optional
- Bring the dashi stock to a boil and add in your vegetables.The dashi stock I used here is made from kombu and katsuobushi (bonito flakes). Simmer for 5mins.
- Add in the miso paste, use a strainer to prevent clumps. Simmer for additional 30 seconds.
- Lastly, before serving add in the tofu squares and japanese spring onion.
Danièle sends us a soup ramen with a poached egg, white chicken, enoki mushroom and chives. And she did it all in our Owan Sakura, a unique round bento box.
Very nice, Danièle!
Isabelle made a pumpkin soup with a tomato and pepper pasta salad and a dish made from lemon almonds and sardines. Very cool!
She even included her recipe:
Pumpkin soup :
a pumpkin, 1 shallot, 1 tablespoon olive oil
Cut the pumpkin into quarters, remove seeds. Peel the pumpkin and soak it in water for a few minutes. Drain and cut into pieces and place in a pan with olive oil. Fry the pieces of pumpkin over medium heat for a few minutes. Cover the pumpkin with water, bring to a boil then cover and maintain a gentle boil for 20 minutes. Pour the cooking liquid into a container. Mix until it is a fine puree. Adjust with the cooking water until the desired consistency. Salt and pepper.
Pasta salad (1 serving ):
60g of pasta, 1/2 bell pepper (preferably multicolored, green and orange) , 1-2 cocktail tomatoes or 4 cherry tomatoes, 1 tablespoon olive oil, 1 CC balsamic vinegar, salt pepper
cook the pasta for the time indicated on the package (al dente). Drain the pasta immediately after cooking and soak in the baking pan, filling with cold water and repeating until the pasta is cool. I suggest you leave the pasta in cold water while you prepare the other ingredients.
Cut the peppers into strips and then into small cubes. Cut the tomatoes into quarters. Drain the pasta, pour into a bowl, add the peppers , tomatoes, oil, vinegar, salt and pepper. Refrigerate.
Very nice recipes, Isabelle. I'm thinking I will have to make that pumpkin soup! (^-^)
Lilith sent us her bento with carrot and potato soup, a shepherd's pie with soy and pumpkin puree and some black grape. Yummm... soy and pumpkin puree... (^-^) Hey, that's Tumbler Soup&co New Colors!
Monica made a lovely creamy celery soup bento with tamagoyaki ham, cherry tomatoes, fresh cheese, tomato and basil. Lookin' good! (^-^) Nice Picks Honey & Flowers there!
She also included her recipe for us:
Recipe for creamy celery soup (for 2 cups)
- 2 celery
- 2 medium potatoes
- 50 cl chicken broth (melt a cube chicken in boiling water 50 cl)
- 1L water
- 1 clove garlic
- 1/4 Onion
- 5 cl cream
Peel the potatoes and cut into small pieces. Also, chop the celery stalks by removing the thickest branches and fibers. Mince the garlic and onion.
Put in a saucepan or Dutch oven, all the ingredients except the cream.
Cook 25 to 30 minutes. Mix everything and add the cream.
Pour into bowls and garnish with a drizzle of olive oil.
Wow everybody!!! You all did such a great job! It reminds me I need to eat soup more often. And I probably will with all of your great recipes!
Well, all you readers out there, why not hop on over here and make a bento yourself? It's nice and warm. (-_^)
Stay tuned for the next Bento Weekend, number 19, which we'll announce tomorrow!