Prepare sauce by mixing all ingredients in a medium size bowl. Whisk until creamy.
I always prepare the ingredients first, put them in separate bowls and set aside, so slice the mushrooms, finely chop kale, finely chop green onions and set aside.
Next begin to heat up water for boiling noodles.
Heat a large ceramic pan with oil. Cut block of tempeh into about 18 thin strips. Season both sides with basil, sea salt and garlic powder. Sauté strips in pan on medium low heat until lightly browned turning them over at least once. You may need to add more oil as they cook. Remove from pan and place on a plate with a paper towel on it, this helps to reduce any extra oil left on tempeh.
Sauté mushrooms in same pan with oil, coconut aminos, chili powder and maple syrup on medium low heat for a few minutes. Add in chopped kale and green onion and cook until the kale begins to darken. Chop up now cooled tempeh into bite sized pieces and add back to pan.
Add entire packet of soba noodles to boiling water and cook for 4 minutes. Strain and put in a large bowl.
Pour sauce over noodles and mix well. Top with kale, mushrooms, and tempeh.