Place the red onions in a bowl and cover with water - this will remove the “bite” from eating them raw. If you don’t mind it, you can skip this step.
Add all the paste ingredients into a small blender or food processor and blend until combined. Set aside.
Cook your buckwheat noodles according to package instructions, drain and rinse under cold water. Set aside.
Heat a wok or saucepan over medium heat, add 1 tablespoon cooking oil of choice, and add your veggies. Toss and then add the paste and broth, mixing well. Once it has reached a light simmer, add the coconut milk, noodles and spinach. Stir together until spinach has wilted.
Serve topped with coriander (cilantro leaves) and chilli flakes.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/miso-ginger-soba-buckwheat-noodles-bowl