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In a medium saucepan bring chicken broth to a slow simmer and add the shiitake mushrooms, leave this to cook gently whilst you make the soup.
Place a dutch oven on a low heat, add the coconut oil followed by the shallots. Cook until they start to turn golden.
Add the ginger and garlic and cook for a couple of minutes.
Add the miso and combine with the onions before adding the mushrooms and letting them sweat for a couple of minutes.
Stir in the five spice and then pour in the mushroom chicken broth followed by the soy sauce, rice vinegar and sesame oil.
Bring this to a simmer and then add the chicken and spinach.
When the spinach is cooked it's ready to serve on a bed of noodles topped with a drizzle of chilli oil.