Alternate dashi methods

I often find that I just can't be bothered to take out a pan to make dashi for a single, small bowl of something that only I'll be eating. So, I've been pondering some alternatives. With a large water dispenser which produces water hot enough to leave quite a painful burning sensation and red mark throughout the day and night and a microwave and rice cooker (with one of those switches without any actual settings) at my disposal, I feel there must be some way to make small portions of dashi without the stove.
Taxonomy upgrade extras: 

On the go eating

Now, most days I make bento, and have at least an hour to enjoy my lunch. However, on Fridays, I don't get a lunch break. Any food has to be eaten whilst running across my rather large campus. I've been taking sandwiches, but I'm already getting sick of them (the whole point of bento is not eating sandwiches, darnit!) So, I'm looking for suggestions on easy to eat on the go food.
Taxonomy upgrade extras: 

Vegan pasta with no-cook tomato 'sauce'

Here's my contribution to the May vegetarian theme: 3 medium sized ripened tomatoes with lots of flavour 1 garlic clove - grated with a wasabi grater, crushed or finely chopped 1 tablespoon of rinsed capers, chopped 8 olives, sliced (I use green, manzanilla olives) 1 finely sliced shallot (alternatively, use scallion/spring onion or a small piece of onion) 3 to 4 tablespoons of good olive oil salt enough dried pasta (your choice) for two portions