Cook the pasta per package directions. When done, rinse, drain and set aside. Heat the soup stock and add the shoyu. Simmer on medium-low for 3 to 4 minutes. Place and equal portion of soba in each soup bowl. Place an equal portion of yellow summer squash, radish slices, pak choi, and deep fried tempeh on top of each serving of soba. Ladle the broth over the soba. Garnish with an equal portion of grated ginger and scallions before serving.