Veggie Miso Udon Soup

Steam the Broccoli (1 head) and Carrots (2) so they are just tender. Once done, set aside for use later.

In a large soup pot, bring Water (10 cups) , Soy Sauce (3 Tbsp) , Granulated Erythritol (3 Tbsp) , Ginger Paste (2 Tbsp) , Garlic Powder (1 Tbsp) , Onion Powder (1 Tbsp) , Scallions (1 bunch) , and Nori Sheet (1) to a boil.

Once boiling, turn to a simmer and once it stops boiling, add in the Miso Paste (1/2 cup) . Whisk well to incorporate.

Now, add Udon Noodles (2 pckg) and allow to cook 5 minutes.

Add in the Silken Tofu (1 pckg) and stir gently to combine.

Serve in a soup bowl and add in the Fresh Spinach (2 handfuls) , steamed broccoli, and carrots. Allow a few minutes for spinach to wilt, then eat!