In a large mixing bowl, rehydrate the soy curls by covering with hot water (I generally use boiling water) and season with mushroom broth seasoning. Mix carefully to get all the curls soaked in some liquid and let stand for 10 minutes.

Once the soy curls have sufficiently rehydrated, drain and squeeze out as much liquid as you can. Pull apart and shred into small bite-size pieces. Set aside.

In the large soup pot, cook vegan bacon until crisp. You can either cook dry, but also infuse vegan butter by cooking with the vegan bacon. Once crisp, remove the bacon from the pot and set aside to top the soup later. Add more vegan butter if the vegan bacon has absorbed it all.

To start the soup, melt vegan butter and and cook the diced onion, celery, and carrot and cook for about 5 minutes until onions have slightly softened.

Add cabbage and continue to stir occasionally until the cabbage begins to wilt down a bit. Add the vegetable stock and cook until carrots and celery have nearly softened

Add macaroni noodles and cook until tender, about 5 minutes.

Once veggies are cooked through, add the coconut evaporated milk and stir to heat through. Taste for seasoning, add salt & pepper to taste.