In a small saucepan heat the coconut oil and sauté the spring onion for a few minutes until soft.
Add the garlic and ginger and continue stirring for another minute or so, before adding the mushrooms.
Add the bone broth or chicken stock and dried seaweed. Bring to the boil and simmer for 10 minutes.
If you're using the soup as a light drink, turn the soup off, let it cool for 5 minutes and then stir in the miso and coriander and enjoy.
If you want to enjoy the soup as a more filling lunch, add the noodles to the soup and simmer as per packet instructions before adding the shredded cabbage and tofu for the final few minutes. Then turn the soup off for 5 minutes before stirring in the miso and coriander.