Combine 3 cups of water, 3 cups of vegetable stock, and sliced garlic in a large pot, and bring to a boil.

While the water-stock mixture is coming to a boil, whisk the tahini, fish sauce, coconut aminos, and ¼ cup of hot water together in a small bowl until smooth and creamy.

Stir the tahini mixture into the pot, add the sliced mushrooms, and bring the heat down to medium.

Cook the mushrooms for 5 minutes until tender. Stir in the lime juice and add the salt.

Add the zucchini noodles to the pot and cook for 2 minutes until al dente.

Divide the noodles and soup evenly between two bowls. Garnish with spring onions, red chili, and a sprinkle of sesame seeds.