Boil the noodles for 2 minutes. Add dulse and ginger. Peel, dice and add the onion. Wash, slice and add the other vegetables. Simmer all the ingredients together for about 5 minutes, or until the noodles are tender, the carrots are bright orange, the collards are bright green. Taste the carrots. Simmer soup longer if you want the carrots softer. Add the sea kelp and tamari. Stir, taste and add more ginger or tamari as desired.