Scratch DC Brunch

ScratchDC, a local food delivery service, shows area residents that "making the best meals of your life easy." The company was founded by foodies, who wanted to take the hassle out of creating incredible meals at home.  Here's how. 

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Soba Kale Noodles

I hope everyone had a safe, happy and healthy Thanksgiving full of family time, fun and (healthy) food! Between the potatoes, stuffing and pies, most American eat upwards of 3500 calories on the day of Thanks.  That's an entire pound of food in one sitting.  Thankfully (pun intended) the holiday full of eating happens only once a year.

If you ate too much, and have said to yourself "I'm going to eat better starting today" then I have a great recipe for you.  With the weather dropping into the 30's, I want something comforting and warm, that will fill me up and tastes delicious.  Enter Soba Kale Noodles.  I'm typically a recipe follower.  I find one that I like and I follow it to a T. But, I ventured out on my own and threw together an easy, quick and healthy recipe. The noodles give it substance and the tempeh* provides protein.  From start to finish, it takes 15 minutes, making it a keeper for a night you're in a hurry.  Healthy, quick and tasty make it a win-win-win!

Soba Kale
Soba Kale


  • 1 8-oz package of Soba noodles
  • 1 bunch kale
  • 1 package of Tempeh (see note below) cut into 1-inch pieces
  • Sesame seeds
  • Soy Sauce or Bragg's Amino Acids


  1. In a small sauce pan, bring 3 cups of water to a boil. In a larger sauce pan, bring 8 cups of water to a boil. (If you only have one pan, this could theoretically be done in the same pan)
  2. Once the water in the smaller pan has some to a boil, add a few squirts of your soy sauce (I used Bragg's) and add in the tempeh.  This can boil anywhere from 10 minutes up to one-hour and makes the tempeh moist.
  3. Once the water has come to a boil in the larger pot, add the Soba noodles and follow the instructions on the package.  Be careful with these, as they become mushy if boiled too long.
  4. In a frying pan, add a tsp of coconut oil and saute the kale until wilted (you could also add some garlic to the pan here).  Add the tempeh for a few minutes to give it a crisp outside.
  5. Put the drained Soba noodles in a large bowl and add the kale and tempeh to the top.  Top with a sprinkle with sesame seeds, a squirt of soy sauce and serve! If you like your noodles with a little kick, crushed red pepper would be good here as well.


*Tempeh (pronounced TEM-PAY) is a fermented soy product, found in the same section as tofu.  The texture is similar to a veggie burger and can be found in a bevy of different flavors and brands.  Tempeh and tofu are very different, so give it a try! I typically buy the LightLife Flax).