4 years ago1,000+ Views
--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 --Goodies-- 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!
This sounds like everything I love in a bowl
this actually looks really good, would it still be good without the seaweed? idk that's a bit much for me XD
I love how green this HAS to be good for you!