Udon Noodle Salad

Ingredients

• 1 clove garlic, chopped
• 1 cup frozen, shelled edamame, thawed and rinsed
• 1 medium carrot, grated
• 1 package (8 ounces) buckwheat udon noodles, cooked as directed on package and drained
• 1 tablespoon canola oil
• 1 tablespoon rice wine (or apple cider) vinegar
• 1/2 pound extra firm tofu, drained well
• 1/2 pound snap peas
• 1/4 pound cremini, sliced (about 1 cup)
• 1/4 pound shiitake caps, sliced (about 1 cup)
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2 cups broccoli florets
• 2 cups nonfat chicken broth
• 2 tablespoons white miso paste (found at health food stores)
• 2 teaspoons sesame oil
• 4 scallions, sliced in 2 inch segments
• Vegetable oil cooking spray

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