Soba Noodles with Mushroom, Spinach and Tofu

- 2 Tbsp canola oil (30 mL)
- 1 shallot, minced (1)
- 1 carrot, finely diced (1)
- 2 cloves garlic, minced (2)
- 1 1/2 Tbsp minced fresh ginger (22 mL)
- 8 oz white or brown mushrooms, sliced (250 g)
- 1 cup frozen, thawed edamame (250 mL)
- 1 1/2 cups low-sodium chicken broth or vegetable broth (375 mL)
- 2 Tbsp reduced-sodium soy sauce (30 mL)
- 1 tsp grated lemon zest (5 mL)
- 4 oz spinach leaves, chopped (125 g)
- 4 oz firm tofu, cut into 1/2-inch dice (125 g)
- 1/4 tsp freshly ground pepper (1 mL)
- 6 oz soba noodles (170 g)
-  1. Bring a 5 to 6 quart pot of water to a boil.
- 2. In a 10 to 12 inch (25-30 cm) sauté pan, warm canola oil over medium-high heat. Add shallot, carrot, garlic, and ginger and sauté for 1 minute. Stir in mushrooms, reduce heat to low, and cover pan; sweat mushrooms until soft, about 4 minutes. Uncover pan and increase heat to medium-high again. Stir in edamame and sauté until heated through, about 2 minutes. Stir together broth, soy sauce, and lemon zest and pour into pan. Bring to a boil.
- 3. Stir in spinach a handful at a time, stirring after each addition until wilted. Stir in tofu, then turn off heat under pan. Season to taste with pepper.
- 4. Drop soba noodles into boiling water; cook until al dente, about 5 minutes. Drain in a colander and rinse with cool water to remove excess starch. Add noodles to sauté pan and turn on heat to medium-high. With tongs, toss noodles with vegetable mixture just until heated through, then divide among shallow pasta bowls and serve.