Place the oils in a large saucepan and sauté the onions, garlic and giner for 2 to 3 minutes until the onions are tender. Add the cilantro, cumin, turmeric, lemongrass paste, sriracha, and lime zest. Cook another 5 minutes stirring constantly. Add the vegetable stock, coconut milk, sea salt and maple syrup. Bring to a boil. Reduce the heat, stir in the dulse, cover and simmer 1 to 2 hours, allowing the flavors to meld.
Wihile the broth is cooking, place the shiitake in a small saucepan with one cup water and bring to a boil. Reduce heat, cover and simmer 10 minutes. Add 1 Tbsp Eden Shoyu Soy Sauce and 1 Tbsp maple syrup, cover and cook another 10 minutes. Remove from heat and set aside. When the broth is just about done, cook the soba as package directs, rinse and drain.
Strain the vegetables and dulse from the broth and place the broth back in the saucepan. Place the soba in serving bowls and ladle the broth over. Garnish with the shiitake, scallions, sesame seeds and more chopped ginger if desired.
Per serving - 573 calories, 34 g fat (51% calories from fat), 13 g protein, 60 g carbohydrate, 9 g fiber, 0 mg cholesterol, 435 mg sodium