To a saucepan, add the soy sauce, mirin, ½ cup water, and erythritol. Simmer for 5 minutes . Remove from heat and transfer to a deep dipping bowl.
To a medium-sized bowl, add the matcha, 1 tbsp water, and sesame oil. Whisk until combined. Spiralize the zucchini and add it to the bowl and toss to combine.
Cut the nori sheet into thin strips and place it in a small bowl. Finely slice the ginger and chop the scallions and place them in separate small bowls. Prepare a portion of sesame seeds and a portion of wasabi paste on individual small plates.
Place the matcha-infused zoodles on a plate and top with some sesame seeds and shredded nori. Place all the accompaniments next to the bowl. Serve immediately!