The Japanese are renowned for their longevity. As of 2011, their average life expectancy was 82.3 years. (The United States came in fiftieth, at 78.4 years.) Researchers often credit their diet, and this soup is my way of cramming as much of their healthy cuisine into a bowl as possible. It's called Bento Box Soup because of the traditional Japanese take-out bento box lunch, which is full of compartments, each containing a tasty treat: fish or meat, rice, pickled or cooked veggies, and other goodies. The base is a miso broth; if you're not in the know about miso, it's a salty fermented soy product that aids digestion and improves immune function. In case white miso isn't available, use any mellow (light) miso. I kicked those healing properties up a notch by infusing green tea into the broth for an extra immune boost, then added shiitakes, spinach, kombu, scallions, and tamari.
If you're sensitive to gluten, be sure to purchase 100 percent buckwheat soba noodles. Also, be aware that prolonged cooking or high heat will kill the beneficial nutrients in miso, so add it at the end of recipes and heat it gently.
Variations: You can substitute udon noodles for the soba. Another option is to omit the soba and instead put add 1/4 cup of cooked brown rice in each bowl, and then ladle the soup over the rice.
Storage: Store the soba and soup separately so the soba doesn't fall apart. Store the soup in an airtight container in the refrigerator for up to 4 days, and the soba in an airtight container in the refrigerator for no more than 1 day.
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