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), Simply Organic Garlic Powder (sponsored) (1 Tbsp), Simply Organic Onion Powder (sponsored) (1 Tbsp), Scallion (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!