In a large saucepan heat up some coconut oil, sauté the garlic in the coconut oil for two minutes add the onions and sauté for another minute.
Add shitake mushrooms, sliced carrot and broccoli and sauté for 2-3 minutes. Pour in the water and add the miso paste as well as the nori flakes. Cover with a lid and let the mixture come to a simmer. Simmer for 10 minutes.
Meanwhile pour the sesame seed onto a plate and season your tofu with salt and cover it in sesame seed. Heat up some coconut oil in a frying pan and fry the tofu over medium heat for four minutes on each side.
When the soup has been cooking for 10 minutes add the noodles and let it come to a boil. Cook the soup for another 7-8 minutes (or however long your choice of noodles takes to cook).
Distribute soup over two bowls and top of with the sesame tofu. Drizzle with Sriracha or any other hot sauce if you like.
Recipe by at https://fannythefoodie.com/2017/02/18/miso-soup-sesame-tofu/