Put the garlic, ginger, miso, tahini, chicken or turkey stock and soy sauce into a large stock pot and bring to a simmer. Cook for 10 minutes and then drain and discard the aromatics and return to the heat.
Add the turkey and the white part of the spring onions to the stock. Split the noodles between four bowls and ladle over the stock. Serve topped with your choice of toppings, we went with lime slices, sesame seeds, chopped coriander and nigella seeds.
Nutrition information is an estimate and will depend on the exact ingredients you use.