Place the chicken broth, ginger, and miso paste in a large pot. Stir to "dissolve" the paste. Bring to a boil and then lower the heat to let it gently simmer for about 15 minutes with lid half closed. Stir in coconut milk, sugar and pinch of salt and bring it to just simmering and not boiling or your broth will be frothy if the coconut milk is boiled at high heat. Have a taste and add more salt to your taste
Making snap-peas stir-fry:
Preheat cooking oil a medium-size skillet over high heat. Add garlic and stir fry for 10 seconds. Add the snap peas and stir fry for about 1 minute. Add oyster sauce and stir to mix. Saute again until the snap peas are soft , about 5 minutes. Remove from the heat and set aside
Portion out the noodles into an individual serving bowl. Topped with shredded turkey meat. Give the broth a good stir before ladling it on the noodles. Generously ladle the hot miso ginger coconut broth over the noodles. Continue topping with some snap peas and halved spiced boiled eggs, pickled ginger and a sprinkle of green onion. Serve immediately
The miso paste I use has 540 mg of sodium per 3/4 Tbsp. So, look at the sodium content on your miso paste and adjust the amount accordingly.Recipe for spiced boiled eggs can be found here if you want to use.