Heat sesame or olive oil over medium heat in a large stock pot.
Add minced garlic, shallot and ginger and cook until soft and fragrant, about 4 minutes.
Add sliced mushrooms and stir to coat in oil. Sprinkle with red pepper flakes, salt and pepper, stir, and continue to cook for about another 4 minutes.
Add coconut aminos and broth and bring to a boil.
Add sliced pork tenderloin, lower heat to medium high and allow to cook until meat is cooked through and juices run clear when you cut into a slice, about 5 minutes.
Add rice noodles and spinach and allow to cook until noodles and spinach are tender, about 2 minutes.
