In reply to Tank:
I’m a huge fan of a mix of veggie bouillon (I don’t live in the uk but I swear the best i have ever found is from tesco “organic Swiss vegetable”), a chopped up seaweed wrapper, and some pieces of dehydrated soy protein, which rehydrate well in of course. I make it and put it into the tin directly, it stays very very hot, and I top up the cup with cold water at the cliff. I’m too impatient to wait for carrots or onions, but if I happen to have a boiled potato in the fridge I add that too. With the base of bouillon and soya you can add pretty much anything. And now I’m hungry.