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A heart bowl of buckwheat noodles and kale, scattered with toasted coconut chips and red pepper flakes.

In this easy, plant-based dinner, nutritional yeast adds a hit of umami that pairs well with the earthiness of soba. Toss your buckwheat noodles in a savory soy-tahini dressing, then top with crisped kale and coconut for a minimal-effort weeknight meal that’s ready in less than 30 minutes.

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