Our Coconut Cashew sauce paired with a can of coconut milk makes a rich and savory base for noodle soup. Roasted vegetables like winter squashes add a hearty textural element, and a handful of fresh herbs and spinach with a final touch of lime juice or sliced jalapenos add a vibrant zip.

Chef Tip:We learned a great trick for cooking traditional soba noodles from a Japanese chef: halfway through the cooking process, pour 2 cups of cold water into the pot, then let everything come back up to a boil and test for doneness. Since traditional soba are made from buckwheat (naturally gluten-free!) they can become gummy on the outside before fully cooking through, adding the cold water prevents that from happening.