Boil the noodles in salted water until tender. Drain and oil lightly.
In a saucepan, soften the carrots, garlic and ginger with the turmeric in the oil. Add the broth and miso and bring to a boil while stirring. Add the remaining ingredients except the tofu. Bring to a boil and simmer until the shrimp are cooked, 1 or 2 minutes.
Divide the noodles and tofu among 4 large bowls. Ladle the soup into the bowls.
If you’re cooking on Sunday, prepare the garnishes, noodles and broth and refrigerate them separately. For maximum freshness, do not add the shrimp and tofu; instead, add them to the broth when reheating for wednesday’s dinner.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.