cold time, soupy time

A quick brothy, noodly, yummy soup I whipped up last night for my sick self.

8 tsp Better Than Bouillon Veggie Base
confetti of local veggies I had around (thanks New Beat Farm!), diced 'em up
carrots
rutabaga
onion
mushroom
cabbage
1/2 block local tofu, cubed
couple Tbs Maine seaweed
instant whole grain rice vermicelli
several Tbs of grated local ginger root (oh yes....local and delish)
sesame oil

Sauteed veggies (except mushrooms and cabbage) in large soup pot with coconut oil for several minutes. Add 16 cups of water and bring to a boil. Then add the veggie base. Amongst the boil and adding, get some separate water boiling in the kettle for the rice vermicelli. Soak it in a large bowl under boiling water for 4 minutes. Drop in the seaweed, mushrooms, cabbage. Let it all blend together for a couple minutes. Add the tofu, vermicelli, and ginger. Serve in a bowl with spoon and chopsticks. Add a drizzle of sesame oil for garnish. and enjoy!