Chop shallot and garlic. Fry on medium heat in a bit of coconut oil until translucent, which will take about 5 minutes.
Whilst the shallot and garlic are frying, dice your courgette.
Once the shallot and garlic are soft and translucent, add your courgette, fry for a minute or two and add coconut milk and water. Leave to simmer (don't boil as the coconut milk might split) for about 10 minutes, or until the courgette has softened.
Blend the soup until smooth. Taste with salt (and miso, you might want a little bit more depending on how much you like miso)
Serve each bowl with a handful of mung beans, spring onions and a sprinkle of black and white sesame seeds.