Saute the onions, mushrooms, and cabbage in a large pot, and heat the oil. Add the onions and cook until translucent (about 3 minutes). Add mushrooms and cook until soft. Add the cabbage and cook until soft. Add the ginger, garlic, chili paste, maple syrup, tamari, and seaweed. Cook for another 2 minutes.
Add the miso paste and slowly add the water and cook until the mixture is dissolved. Cook another 5 minutes until flavors come together. Add the tofu.
Remove from heat and add green onions, cilantro, spinach leaves, and sesame oil.