Heat 1 tablespoon oil in a medium saucepan over medium heat. Add the mushrooms to the pan and cook until liquid has cooked out and they're lightly browned. Remove from the pan and set aside.

Add the other tablespoon of oil to the pan. Add the white and light green parts of the green onions to the pan. Cook for one minute, then toss in the garlic and ginger. Cook for a minute until fragrant, stirring frequently.

Pour in the vegetable broth and coconut milk. Stir to combine, and add in your pasta. If you’re using longer pasta, it may take a few minutes for it to soften enough to fit into that pan – that’s okay! It will cook evenly in my experience, just press the pasta into the liquid as soon as it softens.

Once the liquid starts to boil, reduce the heat to low – it should be simmering but not at a full boil. Stir every few minutes or so as the pasta absorbs the liquid and starts to form the sauce. Don't be too rough on the noodles, as you don't want them to break. It will take about 10 to 15 minutes, depending on the type of pasta you’re using. Start checking for doneness according to the time your type of pasta calls for. 

While the pasta cooks, whisk together the tamari, miso paste, nut butter, lime juice, and lime juice + zest.

When the liquid is mostly absorbed into the noodles, add in the tamari mixture. Add salt to taste - you usually don't need much salt, if any, because of the tamari and miso. You can also add an extra splash of vegetable broth if needed. Add the mushrooms back in.

Once the pasta is fully cooked and at your desired level of sauciness, serve immediately, and top with sesame seeds, the remaining green onions, and shredded cabbage. Serve with a lime wedge.