Bonberi’s Instant-ish Ramen

In a large pot, heat coconut oil, soften sliced onion and grate fresh ginger into pot. Sauté until fragrant. Add ground turmeric then broth. Then add coconut milk and turn off heat. Add in all sliced veg and let hot broth soften veg off the heat. Season soup with sea salt. While veggies are softening, cook vermicelli noodles as directed (submerged noodles in near boiling water for 3 minutes and strain). To plate, transfer cooked noodles to bowl and pour broth and vegetables in top of noodles. Serve with crushed pepper on top.