DIY instant noodles {GF, vegan}

Ingredients

• For the soup base
• 1 tablespoon chickpea miso powder (or a soy-based miso)
  
• 1 tablespoon vege stock powder
  
• ¹/₂ teaspoon wakame flakes
  

• For the fillings
• 100 grams dried mung bean vermicelli noodles
  
• 1 carrot, julienned
  
• 1 cup white cabbage, finely sliced
  
• ¹/₂ cup tuscan kale, finely sliced
  
• 2 tablespoons ginger, grated
  
• 2-4 cups boiling water
  
• 1 tablespoon gluten-free soy sauce
  
• Spring onion, to serve
  
• Thai basil, to serve
  
• Lime juice, to serve