Take-Two Turkey Noodle Soup with Ginger and Chile

After eating a few slices of turkey, seasoned with the usual sage and oregano, you will be grateful that the leftovers have a completely different taste: this soup is very ginger (to cheer you up after a festive feast). If you're not a fan of ginger, cut it down to just a few slices.
Bring the broth and ginger to a boil, covered, over high heat. Meanwhile, cut the turkey into large pieces; set aside.Add the noodles, mushrooms, and broccoli to the broth (if using dried noodles, cook the noodles first for 2 minutes, then add the vegetables). Cook the noodles until almost soft, about 2 minutes for fresh and 4-5 minutes for dried.Leave the soup to simmer and add the turkey. Add the hoisin and garlic chili sauce, then most of the cilantro and spring onions. Pour into large, deep bowls and sprinkle with the remaining cilantro and spring onions.* Fresh noodles can be found in the refrigerator at most grocery stores and Asian markets, and dried noodles can be found in the Asian section of your grocery store.