Healthy Tempeh Soba

With the weather cooling down very quickly in many corners of the world, our bodies begin craving much warmer foods. Especially the ones where when we eat them we feel our whole body warm up with soupy-goodness.

As a huge lover of ethnic cuisine, especially Japanese, (I admire their eating habits and diets so much), nothing sounded more delicious to me yesterday on a cool fall day, then some hot soba soup.

Being a fan of combining a few recipes to make something my own, I pinched Kris Carr's Tempeh Soba pasta salad dish and turned it into a hot tempeh soba soup.

This recipe is very easy to make and very very healthy.
heated four cups of organic vegetable broth until it began boiling, then I added crushed garlic, the white part of green onions, (save the green part for garnishing), grated ginger, cilantro, low sodium Tamari, and sea salt. This is the part where you can make it your own and add whatever vegetables and seasonings that you would like. Another recipe I read even recommend lemongrass, which sounded delicious. :)

Then bring another pot of water to a boil and add your soba noodles. Soba is a japanese buckwheat noodle that is so delicious and good for you which can be eaten hot or cold, traditionally. I used Eden Organic Soba with Kamut.

Now is the time to work on your tempeh, or whichever protein you decide to add to your soup. Tofu or shrimp would be delicious as well!

Slice the tempeh in thick slices, and add to the broth. (This will infuse the tempeh with the delicious tamari broth.) After you have boiled the tempeh for about 5 minutes, heat some coconut oil or olive oil in a frying pan on medium, and add your tempeh. This doesn't have to take long, and is as simple as quick frying each side to make it super crispy and yummy.

Now it's serving time! Add your soba to bowls, broth, and then add your tempeh on top and garnish with your green onions.

Enjoy, and and arigato!!

xo