Ingredients

1 medium carrot, grated

2 tablespoons white miso paste (found at health food stores)

1 clove garlic, chopped

1 tablespoon rice wine (or apple cider) vinegar

2 teaspoons sesame oil

Salad:

• Vegetable oil cooking spray
• 1 tablespoon canola oil
• 1/2 pound extra-firm tofu, drained well
• 4 scallions, sliced in 2-inch segments
• 2 cups broccoli florets
• 1 cup frozen, shelled edamame, thawed and rinsed
• 1/4 pound shiitake caps, sliced (about 1 cup)
• 1/4 pound cremini, sliced (about 1 cup)
• 2 cups nonfat chicken broth
• 1/2 pound snap peas
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 package (8 ounces) buckwheat udon noodles, cooked as directed on package and drained

Description

Forget Deep-fried Noodles: Miso Dressing Gives This Hearty Vegetable Meal Flavor Minus The Saturated Fat.

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