--For The Broth--
1o cups water
3 Tbsp. soy sauce
3 Tbsp. erythritol (or sugar)
2 Tbsp. ginger paste (or finely minced ginger)
1 Tbsp. onion powder
1 Tbsp. garlic powder
4 green onions, sliced thinly
1 sheet of Nori seaweed, chopped
1/2 cup miso paste
1 head of broccoli florets, chopped
2 large carrots, sliced
2 8 oz. packages of udon noodles
1 12 oz. package silken tofu, cubed
2 large handfuls of fresh spinach
First, steam the chopped broccoli and carrots so they are just tender. Once done, set aside for use later.
In a large soup pot, bring the water along with all the broth ingredients, excluding the miso paste, to a boil. Once boiling, turn to a simmer and once it stops boiling, add in the miso paste. Whisk well to incorporate.
Now, add in the udon noodles and allow to cook for about 5 minutes, or until they have separated. Add in the cubed tofu and stir gently to combine.
Serve in a giant normal-person, reasonable-sized soup bowl and add in the spinach, steamed broccoli, and carrots. Allow a few minutes for the spinach to wilt and then eat up!