Soba & Tempeh Noodle Bowl

Serves: 4 | Prep Time: 20 minutes | Cook Time: 20 minutes
Soba & Tempeh Noodle Bowl


  • 8 ounces any Eden Soba
  • 8 slices yellow summer squash, balanced 2 minutes
  • 1/4 cup red radish slices, balanced 1 minute, rinsed and drained
  • 1 cup pak-choi cabbage, chopped, balanced 2 minutes, rinsed, drained
  • 1 pound organic tempeh, sliced or cubed and deep fried until golden brown
  • 1/4 cup sliced scallions, for garnish
  • 2 Tbsp fresh grated ginger root, for garnish
  • 4 cups Eden Dashi Noodle Broth, (see Eden's soup stock recipes)
    (Kombu Dashi, Shiitake Kombu Dashi, etc.)
  • 2 Tbsp Eden Shoyu Soy Sauce, for seasoning soup stock


Cook the pasta per package directions. When done, rinse, drain and set aside. Heat the soup stock and add the shoyu. Simmer on medium-low for 3 to 4 minutes. Place and equal portion of soba in each soup bowl. Place an equal portion of yellow summer squash, radish slices, pak choi, and deep fried tempeh on top of each serving of soba. Ladle the broth over the soba. Garnish with an equal portion of grated ginger and scallions before serving.

Nutritional Information

Per serving - 473 calories, 11 g fat (19% calories from fat), 32 g protein, 66 g carbohydrate, 4 g fiber, 0 mg cholesterol, 558 mg sodium

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