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.
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