Rinse and drain the konjac noodles, then cover in boiling water and let sit for a minute. Drain and set aside.

Prep the vegetables: remove the tough stalks and finely slice the shiitake, finely mince the shallot and ginger, peel and finely slice the garlic, remove base of the boy choy and rinse.

Heat a blob of coconut oil in a large pot then fry shallot till golden. Add mushrooms, ginger, garlic, wakame, tamari, vinegar, 2 cups stock and one cup water. Bring to a boil then reduce to a simmer. Cook, covered, for up to 15 minutes.

Meanwhile, press tofu between a paper towel to remove excess liquid, then coat in sorghum flour. Heat a few teaspoons (or more) of coconut oil in a fry pan, and fry till golden.

After 15 minutes of cooking time for the soup, add greens and let cook another minute or two. Remove from pot and serve with the tofu and finely sliced spring onion.