I'm Biggie: avid cook, speedy lunch packer, mom in San Francisco, & former expat fluent in Japanese. 
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Kimchi soup x 3
- green zarusoba with green tea and spinach flavoring (tossed with sesame oil before curling into bite-sized nests); soba tsuyu for the noodles
- pork and kimchi soup
- zucchini and eggplant teriyaki sautee
- chicken and apple cocktail sausages from Aidells
- cherry tomatoes
- plums and peaches
Packed in my Fit & Fresh soup/salad container that keeps the soup hot and the salad cold:
- salad of red lettuce, fresh mozzarella, cherry tomatoes, basil, and pecans (shiso dressing in the lid container)
- pork and kimchi soup
My son also gets mini sandwiches with ham and cream cheese, little cheese cubes and cherries.
READ MORE:
- Need for speed: A mommy’s lunch manifesto
- Food safety for packed lunches
- How to pack a bento lunch and use “gap fillersâ€
- Choosing the right size bento box
- Biggie’s list of top speed tips, tutorials and equipment reviews
August 15th, 2006 | Categories: bento, food jar, for kids, pasta or noodles, poultry, salad, sandwich or wrap, soup or stew, thermal lunch jar | 
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3 Responses to “Kimchi soup x 3”
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August 15th, 2006 at 7:40 pm
your kimchi jjigae looks really good. Question: do you make your own kimchi or buy it? ^^
August 16th, 2006 at 3:00 pm
I buy it — I don’t make it on my own as I can get really good stuff here in San Francisco. Do you make kimchi?
August 17th, 2006 at 10:33 am
I was studying korean language and bought a korean cookbook, so my dad makes it. As far as I can tell from korean restaurants we go to it’s authentic tasting, even though he tweaks the recipe around many times (it’s flexible anyway ^^)