Over low-medium heat saute the onion, garlic and ginger in the coconut oil or ghee, careful not to let the garlic burn.
Once softened, add in the chicken broth, ribs and mushrooms. (Since my kids don't like mushrooms I usually saute these on the side and serve at the table separately.)
Simmer for 2 hours if you can (this will make the meat even more tender and the flavors come together better). If not, 1.5 hours is fine!
Take out the pork ribs and cut the meat into bite-size pieces, removing the fat.
If you are using spinach and mung bean or kelp noodles, remove the soup from the heat and stir in the rest of the ingredients including the meat. It's ready to serve.
If you are using the kale and/or rice noodles that need some additional cooking time, you will need to add them in while the soup is simmering until they soften. Then take the soup off the heat and stir in the remaining ingredients.
Serve the garnishments on the side.
Notes
To make this soup in the slow cooker, just add sauteed onions, garlic and ginger plus the broth, mushrooms and ribs. Cook on high 5-7 hours. Cut pork into bite-sized pieces. Stir in kale, spinach and noodles and let them cook til tender. (If you're using mung bean or kelp noodles they will be ready very quickly so add them right at the end.) Add back in the pork and season with the remaining ingredients. Serve.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/miso-noodle-soup-with-greens-pork-ribs-grain-free-stove-top-or-slow-cooker/