To Serve Spring Onions
Remove the stems from the mushrooms and place them inside a medium-sized pot with 7 cups of water (use the mushroom stems from the dumplings as well). Bring to a boil and let it simmer to make fresh mushroom stock.
Trim and cut the mushrooms into bite-sized pieces, and place them (except the enoki) in a large saucepan along with the carrots, mushroom stock, soy sauce, dark soy sauce, vinegar, and erythritol. Bring to a simmer.
Slowly add in the xanthan gum while stirring continuously, and let it simmer until thickened.
Add in the tofu and enoki mushrooms, and season with salt, pepper, and sesame oil.
Serve with dumplings and spring onions.