Heat oven to 425.
Place the quartered radishes on a parchment-lined rimmed metal baking sheet. Toss the vegetables in 1/2 teaspoon avocado oil, or enough to lightly coat.
Roast for 10 minutes, then carefully toss in the asparagus with another 1/2 teaspoon of avocado oil. Roast for 10 more minutes or until tender.
Meanwhile, in a medium-small pot, heat the coconut oil over medium heat. Add the ginger, reduce the heat to low and cook for one minutes, stirring occasionally.
Pour in the vegetable broth then bring to a simmer. Remove 1/3 cup of broth and set aside.
Gently add the tofu to the soup and simmer for 5 minutes.
When the reserved 1/3 cup broth cools slightly, whisk in the miso paste.
Remove the vegetable broth and tofu from heat, then stir in the spinach and miso mixture.
Stir in 1 teaspoon chives, and season with liquid aminos or tamari to taste.
Spoon the soup into a bowl, then top with the roasted vegetables, sliced fresh radish, more chives, sesame oil, and sesame seeds.
