I toasted about a thumb size of chopped fresh ginger in coconut oil. Then I poured a cup of coconut milk over it, added 1 cube of organic vegetable stock and added 3 cups of water and 4 shiitake mushrooms, 1 thinly sliced carrot and brought it to boil. Then I added a handful of rice noodles, some broccoli, a clove of garlic and 2 tsp of turmeric powder. I stired it all together and cooked for a couple of minutes. Finally I seasoned it with a tsp of Tamari and a tsp of rice wine vinegar and added a handful of spinach. Garnished it with fresh coriander and enjoyed