Step 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.

Step 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.

Step 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.