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Grate the ginger and garlic, then finely chop the spring onions (save greens for garnish).
Warm your oil in a saucepan at medium heat. Once hot, add your ginger and garlic. Fry until fragrant.
Add your spring onions with a pinch of salt. Fry until softened.
Add the turmeric with a crack of black pepper, then the soy sauce and agave. Fry for a further minute.
Boil the kettle, then in a jug/bowl, get your miso paste dissolved in the boiling water.
Add to the saucepan, then season to taste with chilli flakes and lime juice. Leave to simmer for 10-15 minutes.
Adjust the salt/sugar levels accordingly, especially if you are making more broth.
Break the broccoli into florets, then boil straight in the broth. Add your dumplings, cooking until almost done.
Cook your noodles, then place into bowls. Cover in broth, then top with dumplings, broccoli, toasted sesame seeds, chilli oil and a wedge of lime.