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In a food processor/blender, peel + add the garlic, ginger, fresh herbs + spinach (I blanched this first). Loosen with a splash of water if needed, then blitz.
Add the soy sauce, 100ml coconut milk, juice of 1 lime, then blend again. Season to taste with salt + sweetener of choice if needed.
Pour into a pot, then dissolve 2 veg stock cubes in 1 litre of boiling water. Add to the pot, bring to a boil then simmer on a low heat for 10-15 mins. Add more boiling water for more broth, seasoning to adjust as is required.
Prepare your toppings - I sliced the tofu + seared on a medium-high heat in oil, then seasoned with a splash of soy sauce. Do the same for the mushrooms + blanch the pak choi.
Cook your noodles, then place in a bowl. Top with ladles of the green broth, then add your toppings. Finish with spring onions, chillis, sesame seeds + enjoy!