Udon Noodle Salad

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1 medium carrot, grated

1 tablespoon honey

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

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 oz) buckwheat udon noodles, cooked as directed on package and drained

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