Japanese Vegetarian Bento Box: Aromatic Miso Soup and Tofu-Stuffed Sushi Rolls

Allergens

Soy (in soy sauce, miso paste, and mirin) - Wheat (in nori)

Ingredients

• 2 cups fresh shiitake mushrooms
• 4 cups vegetable broth
• 1/4 cup white miso paste
• 1 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 8 sheets nori (dried seaweed)
• 2 cups sushi rice, cooked and seasoned
• 1 cucumber, thinly sliced
• 1 carrot, peeled and julienned
• 1 avocado, peeled, pitted, and sliced
• 1 cup tofu, pressed and cut into 8 rectangles
• 2 tbsp rice vinegar
• To taste, salt and pepper
• Fresh chives or cilantro for garnish (optional)

Instructions

1. In a medium pot, combine shiitake mushrooms, vegetable broth, miso paste, soy sauce, mirin, sugar, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
2. Meanwhile, prepare the sushi rolls: Place a sheet of nori on a bamboo mat or plastic wrap. Spread a thin layer of cooked sushi rice evenly over the nori, leaving a 1 inch border at the top edge. Sprinkle with rice vinegar and season with salt and pepper to taste.
3. Arrange cucumber, carrot, avocado, and tofu rectangles in a row along the bottom third of the nori sheet. Roll the sushi tightly using the bamboo mat or plastic wrap, pressing firmly to shape the roll. Repeat with remaining ingredients. Let them rest for about 5 minutes before slicing into 8 pieces.
4. Once the mushroom mixture has reduced and thickened, remove from heat and let cool slightly. Strain if desired.
5. To assemble the bento box: Arrange 4 sushi roll pieces in a row on one side of the bento tray, followed by 8 tofu rectangles and then 4 more sushi roll pieces. Pour mushroom soup into a separate compartment. Garnish with fresh chives or cilantro if desired.

Chef’s Insight

Press the tofu firmly to remove excess liquid before cutting into rectangles for optimal texture.

Notes

The rice vinegar used in this recipe helps to season the sushi rice and improve its texture.