1. Prep your chosen toppings before beginning to cook the noodles and broth.

2. Bring a large pot of water to a boil. Follow the directions on the package to cook the noodles. Once cooked, drain and rinse under cold water to stop the cooking.

3. After you start the water for the noodles, start cooking the broth. Add 1 tablespoon of coconut oil to a soup pot set over medium heat. Once the oil has melted and is hot, add the mushrooms and cook, stirring occasionally, until they are golden brown and most of the water has been cooked off. Remove half of the mushrooms and reserve for topping.

4. Add the remaining tablespoon of coconut oil to the pot along with the onion, garlic, ginger, and chili flakes. Sauté, stirring frequently, for 1-2 minutes.

5. Add ½ cup of broth and scrape any browned bits that are stuck to the bottom of the pot before adding the remaining broth and bringing it to a boil.

6. Mix the coconut aminos with the miso until smooth, then add the tahini and vinegar and mix until smooth.

7. When the broth is boiling, add the miso-tahini paste, spinach, and milk. Reduce the heat to very low to keep the broth warm, without simmering, until the noodles are ready.

8. Prepare the green onion tops for garnish by either thinly slicing them or cutting them lengthwise into long thin strips.

9. Divide the noodles among four bowls. Top each bowl with the broth, reserved mushrooms, green onion tops, and your choice of toppings.

Note: Natural Grocers Brand Bulk ingredients are packaged in a plant that processes gluten.