Step 1

In a small soup pot heat the coconut oil over medium heat. Add the onions and sauté until translucent and fragrant, about 8 minutes. Stir in the garlic and ginger and cook for another minute.

Step 2

Add the bok choy and tofu, stirring to coat. Pour in the vegetable broth and bring to a boil then reduce heat and let simmer for 5 minutes, until bok choy has wilted. Stir in the miso, spinach, and green onions and remove from heat.

Step 3

Serve immediately with hot sauce of choice and extra green onions.