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Soba With Green Tea Broth, Tempeh, and Spring Vegetables

Kerri Conan

BY The Editors

PUBLISHED April 19, 2021

Like seaweed-steeped dashi, the base for this soup comes together in minutes. Then you use the gingery, tea-flavored liquid to cook soba noodles, adding both body and a hint of buckwheat to the broth. Tempeh is a fermented soybean cake with a multi-faceted, tangy taste. The best way (we think) to enjoy it is crumbled and crisped a little, so it lends oomph without heft, which makes this recipe a good example of how you might substitute a small quantity of ground meat to eat slightly more omnivorously.

 

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Soba With Green Tea Broth, Tempeh, and Spring Vegetables

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Makes 4 servings 1x

Time 30 minutes

Units Scale

Ingredients

  • One 2-inch knob fresh ginger, peeled and split lengthwise
  • 2 tablespoons good-quality vegetable oil
  • 8 ounces tempeh (or substitute ground pork, beef, chicken, or turkey)
  • Salt and pepper
  • 4 green tea bags (decaf is fine; or use a tea ball with about 2 tablespoons loose leaves)
  • 1 1/2 teaspoons five-spice powder
  • 1 pound spring vegetables, sliced or chopped as you like (think asparagus, tender greens, snap or snow peas, or baby carrots)
  • 12 ounces buckwheat soba noodles
  • 2 tablespoons mirin or 2 teaspoons sugar (optional)
  • Optional garnishes for serving: sliced scallions, soy sauce, sesame oil, sesame seeds, crumbled toasted nori, microgreens, ground red or green chiles

Instructions

1. Put 8 cups of water in a large pot, add the ginger, and bring to a boil. While you’re waiting, put the oil in a large skillet over medium heat. When it’s hot, crumble in the tempeh and sprinkle with salt. Cook, breaking apart any big chunks, until the tempeh browns and crisps, 5 to 10 minutes. Sprinkle with the five-spice, stir, then turn off the heat.

2. When the water boils add the tea, cover the pot and remove it from the heat. Let the tea steep until the liquid is lightly tinted, start checking after 3 minutes; you want an identifiable, but mild flavor. Remove the tea and ginger and return the broth to a boil.

3. Add the noodles to the boiling broth with a big pinch of salt and stir to separate the strands. Give them a minute to soften then add the tempeh and vegetables to the pot and cook, stirring frequently, until the vegetables are brightly colored but still crisp and the noodles are barely tender, 3 to 5 more minutes.

4. Taste the broth and add salt if necessary along with the mirin or sugar if it tastes a tad bitter. Use tongs to divide the noodles among bowls (or strain the soup, reserving the broth) and ladle the broth, tempeh, and vegetables on top. Serve with whatever garnishes you like from the ingredient list.

— Recipe adapted from How to Cook Everything Vegetarian, Tenth Anniversary Edition

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