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Crush your garlic, grate the ginger & finely chop the chilli + spring onion whites. In a large saucepan, warm 1 tbsp of oil on a medium heat.
Add the spring onion, followed by the chilli, ginger + garlic. Season with a pinch of salt & sauté for a couple of minutes until fragrant.
Add the gochujang paste, rice wine vinegar + soy sauce, stirring well to combine. Add turmeric and black pepper.
Prepare your broth by mixing together 2 stock cubes + boiling water. Add to the broth base, followed by coconut milk. Bring to a boil, then simmer for 10-15 minutes.
Whilst the broth simmers, heat oil in a frying pan on high heat, then sauté the mushrooms for 5 minutes on each side until golden + crisp.
Cut the broccoli into florets, then steam or parboil.
Cook your noodles and toast sesame seeds.
To finish the broth, squeeze in the juice of a lime, add the miso paste, stirring to dissolve, then check the seasoning, adding more salt or a touch of sugar if required.
To serve - noodles into a bowl, ladle on broth, top with the mushrooms, broccoli, spring onion, sesame seeds, lime + chilli oil if you like - enjoy!