Veggie Miso Udon Soup

VEGGIE MISO UDON SOUP

Inspired by Souper Bowl and No Whey No Cow

Serves 6-8

• --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 (I prefer red)
• --Goodies--
• 1 head of broccoli florets, chopped
• 2 large carrots, sliced
• 2 8 oz. packages of udon noodles (sauce packet tossed, eww)
• 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!

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