Cook the sweet, earthy, soy-marinated eggs, noodles and snow peas earlier, so there's nothing to do in the morning except throw it all together. If it's cool, tuck in a sachet of instant miso soup as well.
100 ml soy sauce
1 tbsp rice vinegar
1 tbsp mirin
1 tbsp brown sugar
200g soba noodles
100g snow peas, sliced lengthwise
1 tbsp tahini
2 tbsp chopped spring onions
handful of soft lettuce leaves
half cucumber, peeled and chopped
60g silken Japanese tofu, drained and diced
2 tbsp Japanese pickled ginger
1 tbsp toasted sesame seeds
togarashi for sprinkling
1. To make the soy eggs, place the eggs in a pan of hot water and bring to the boil. Simmer for five minutes, then drain and plunge the eggs into icy cold water to cool. Peel when cool enough to handle.
2. Heat the soy, vinegar, mirin and brown sugar in a pan until the sugar has dissolved, and cool. Place the eggs in a snug airtight jar, top with soy marinade, seal and refrigerate overnight, turning once or twice to colour the eggs evenly.
3. Cook the soba noodles in simmering water for four minutes. Add the snow peas for 15 seconds, then drain and cool. Drain the eggs, reserving the marinade, and cut in half.
4. To make the dressing, whisk tahini into half the soy marinade, and toss the noodles and spring onions in the dressing, adding more marinade if needed.
5. Arrange the noodles, lettuce leaves, egg, snow peas, cucumber, tofu and pickled ginger in a bento or lunch box, and sprinkle with sesame seeds and togarashi.
Note: Togarashi is a Japanese spice blend of dried chilli, sesame and seaweed.