Heat the oil in a small saucepan. Fry the salad onions with the garlic and chilli until soft.
Add the diced kohlrabi and cook until soft.
Add the soy, sesame oil, ginger and chicken stock and season with salt and freshly ground black pepper, to taste. Simmer for eight minutes.
To serve, stir through the chopped coriander and serve in a warm bowl.
