1. Crush the garlic with the back of a big knife, then put it in a saucepan with the
ginger, miso, tahini, mushrooms, gravy and soy. Bring to a gentle simmer,
cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and
discard the aromatics and mushrooms.
2. Meanwhile, cook the eggs in a pan of boiling water for 7 mins. Plunge straight
into a bowl of cold water and set aside to cool. Cook the noodles for 1 min less
than instructed on the pack, so they retain a little bite. Drain and leave in the
pan with a little cooking water so they don’t stick together. Add the turkey and
whites of the spring onions to the broth and gently reheat for 1-2 mins.
3. Divide the noodles between two deep bowls, ladle over the broth and top with
a squeeze of lime, the beansprouts, ginger matchsticks, green spring onion and
a drizzle of sesame oil, plus the other toppings, if you like. Peel and halve the
eggs and place these on top too.