Gingery Vegetable Broth With Tofu And Noodles

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1 tablespoon canola oil

8 ounces cremini mushrooms, finely chopped

2 large carrots, finely chopped

2 ribs celery, finely chopped

1 medium onion, finely chopped

6 large cloves garlic, minced

2 tablespoons finely chopped fresh ginger

3 tablespoons dry sherry

4 cups low-sodium vegetable broth

1/4 teaspoon salt

1 cup snow peas, cut into julienne strips

4 ounces thin soba noodles, broken in half

8 ounces baked smoked tofu, cut into 1/4" cubes

4 scallions, thinly sliced on the diagonal

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