Soba noodle soup
Inspired by the soup-bowl-style bentos I've been seeing around lately, I decided to come up with a recipe that would be suitable for one. I cheated a bit and packed mine in a round Tupperware container - I'm still hunting for just the right bento box - but it still tasted great and was easy to prepare, too!

½ bundle (45 g) soba noodles, cooked and drained
carrot, sliced and cut into flower shapes
1 tbsp green onion, finely chopped
1 tsp dried wakame
2 tbsp tofu cubes, fried
2-3 shiitake mushrooms
¼ tsp garlic, finely chopped
1½ tbsp white miso paste, rolled into a ball
1 tbsp soy sauce
2-3 drops sesame oil
powdered dashi stock

Arrange the soba noodles, carrot, green onion, wakame, tofu, mushrooms, garlic, and miso ball in a round bento or Tupperware container. Combine the soy sauce and sesame oil and pour into a small plastic container (e.g., plastic bottle, fish, or pig) that will fit inside the bento. When ready to eat, add boiling water, the soy/sesame mixture, and a pinch of dashi stock, and stir well to combine.