Ingredients

• 1/2 teaspoon cayenne pepper
• 1 1/2 tablespoons minced dried onions
• 2 tablespoons dried porcini mushrooms, well chopped
• 1/2 tablespoon freeze-dried ginger
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon fine grain sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 vegetable boullion
• 6 oz egg noodle “nests”
• 1/2 cup coconut milk
• Add ins: cubed tofu, shredded cabbage, broccoli florets, lime, cilantro

Directions

1. Combine in a quart-sized, wide-mouthed jar: cayenne, dried onions, mushrooms, ginger, turmeric, cinnamon, salt, black pepper, and bouillon. Stack the noodles on top and close the jar.
2. When you’re ready to make the curry noodles, remove the noodles from the jar and set aside. Unwrap the bouillon and place it in a large pot along with the other spices and seasonings from the jar. Add 7 1/2 cups of water and bring to a simmer along with 1/2 cup of coconut milk for 5 - 10 minutes. Stir in 6 - 8 ounces of tofu. Bring back to a simmer, and then add the noodles. 
3. Simmer until nearly done, and add the broccoli and cabbage. Finish cooking, taste the broth and make any adjustments with a bit more salt if needed and/or a squeeze of lime. Serve topped with cilantro.