Build-Your-Own Soba Noodle Bowls

Serves 4


  • 1 1/4 cups soy sauce
  • 1 1/2 tablespoons grated ginger
  • 2 tablespoons honey
  • 2 tablespoons dijon mustard
  • 1 pound buckwheat soba noodles
  • 8 ounce block of tempeh
  • toppings (choose your faves!)
  • roasted brussels sprouts, halved
  • thinly-sliced kale
  • toasted walnuts
  • thinly-sliced radishes
  • carrots, cut into matchsticks
  • scallions, sliced on the diagonal
  • avocado, sliced
  • basil and cilantro, roughly torn
  • thinly-sliced thai chiles
  • black sesame seeds

  1. First, make the soy-ginger sauce: combine soy sauce and grated ginger in a small saucepan, bring to a simmer, then remove from heat. Stir in honey and dijon.
  2. Pan-fry the tempeh: Cut the tempeh into 1/4-inch thick slices, then marinate in 1/2 cup of the soy-ginger sauce for 20 minutes. Remove from marinade, then pan-fry over medium heat until crispy. Transfer to serving bowl.
  3. Make the noodles: Meanwhile, bring a large pot of salted water to a boil, and cook the buckwheat soba noodles according to package directions. Drain well, then pan fry with 1/2 cup of the soy-ginger sauce for 2 minutes. Transfer to a serving bowl.
  4. Arrange all your toppings, and let guests have fun mixing up their own favorite flavor combinations! Serve the remaining soy-ginger sauce on the side.