| 8 | 25 | 422 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 1 |
| 86 gm | Tempeh (tempe) |
| 45 gm | Buckwheat soba noodles, gluten-free, dry |
| 29 gm | Liquid aminos |
| 1 piece, 1-inch | Ginger root (chopped) |
| 1 clove(s) | Garlic (chopped) |
| 1 pepper(s) | Red chili pepper (also chile or chilli) (depending of your taste) |
| 1 cup | Cremini (Italian) mushroom (sliced) |
| 2 cup | Kale ((chopped)) |
1. pre-heat the oven on 400.
2. place the tempeh on a tray with baking paper for at least 15 min.
3. sauté the garlic and ginger with the mushroom's in a frying pan with some water (or oil if preferred).
4. add the amino, the kale and fresh or dried chili to taste, place on a low heat to simmer.
5. boil water and cook the soba noodles for 4 to 5 minutes.
6. drain the noodles and add them to the frying pan, re heat everything together.
7. plate and add the tempeh.
8. garnish with some tauge or micro greens, enjoy.
| Meat Alternative | 1.1 |
| Vegetables | 4.5 |
