Shichimi Togarashi seasoning
Preheat oven to 400 degrees F. In a large bowl, toss broccoli florets with 1 tablespoon olive oil and ginger and garlic powders. Season with salt and pepper. Transfer to a sheet pan and roast until florets are browned and tender, about 15 to 20 minutes. Remove from oven and set aside.
Bring a large pot of water to a boil. Add udon noodles and cook according to package directions, stirring frequently until softened, about six minutes. Drain noodles and rinse thoroughly with cold water.
Peel the carrots and shave into thin strips using a vegetable peeler.
To serve, combine noodles, roasted broccoli, carrot, and edamame in a bowl and top with Shichimi Togarashi seasoning.
Photography by Jillian Guyette. Recipe development by Robert Luessen.