Sauté mushrooms over medium-high heat in 1 tablespoon of coconut oil and season with sea salt until almost browned. Sometimes add a little water to keep them from sticking to the pan until they start to cook down. Then set aside.

Sauté celery in coconut oil until soft then add the garlic and miso paste and the sautéed mushrooms, pour in your vegetable stock and simmer for 30 minutes.

Dish into bowls and top with chopped cilantro, green onion and chili flakes and EAT!