In a large pot, heat the olive oil over a medium heat. Once hot, add the red onion and cook, stirring often, until translucent - about 5 minutes. Stir in the ginger and chilli then cook for 1 minute then add the soy sauce, black bean sauce, rice wine, lime juice and coconut cream. Stir together until combined.
Turn the heat up to high and bring the liquid up to the boil, add the mussels to the pot and top with the pak choi. Cover with a lid and leave to cook for 4-6 minutes until the bok choi is steamed through.
Meanwhile bring a large pot of water to the boil and add the soba noodles. Cook according to the directions on the packet (I cooked mine for 5 minutes) then drain and immediately rinse with cold water.
Divide the noodles, mussels and pak choi between bowls and top with the spring onion and coriander. Ladle over the broth from the mussel pot and serve hot.