Bring a large pot of salted water to a boil; add the noodles and cook according to package instructions, until the noodles are just tender; drain, rinse with cold water and drain well again; divide among four serving bowls.
Place the same large pot over medium heat; add sesame oil, ginger and garlic; stir and cook for 30 seconds until aromatic; add turmeric; stir for 15 seconds, until fragrant.
Pour the vegetable stock into the pot; season with 1 teaspoon salt; cover and cook for 8 to 10 minutes, on medium heat, to allow flavors to meld.
Remove the lid and add the miso paste; stirring constantly until it is dissolved; taste and season with more salt, if needed.
Increase the heat to medium-high; carefully drop the dumplings into the broth; when they float to the top, add the baby bok choy and broccoli, cook for about 2 minutes, just until the broccoli is crisp-tender.
Ladle the broth, dumplings, baby bok choy and broccoli into the four bowls over the noodles.
To serve, top with cilantro or chopped scallions.
