Articles / Soba With Green Tea Broth, Tempeh, and Spring Vegetables

Soba With Green Tea Broth, Tempeh, and Spring Vegetables

Published April 19, 2018

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.

Makes: 4 servings
Time: 30 minutes

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