Bring a large pot of water to the boil - this will be for your noodles and dumplings.
In another large pot over medium-high heat, saute the garlic, ginger, turmeric and half of the green onion (I usually use the whiter parts at the bottom, leaving the dark tops for sprinkling over before serving) just a minute or two, being careful not to let it catch on the bottom.
Add the stock and turn the heat down to a simmer.
Meanwhile, cook your noodles according to packet directions, drain, and rinse under cold running water and leave until you’re about to serve.
Add your carrots and bok choi to the soup. When they have been simmering 3-4 minutes, add the frozen dumplings. they will need about 5 minutes.
Taste for seasoning - you can leave the soup to simmer longer if you want to develop the flavour, or you can play around here with soy sauce, sesame oil, mirin, miso, etc.
Add the broccoli about two minutes before you are about to serve. Check your dumplings are hot through.
Divide the noodles among 4 bowls. Ladle over your stock and veggies, dividing the dumplings equally.
Serve topped with the rest of the green onions and whatever you’d like to add.