In a large pot saute leeks and mushroom in sesame oil on medium heat for 10 minutes, stirring until tender.
Add broccoli, garlic, coconut milk and vegetable broth and let simmer.
Then add tamari, cacao masala, turmeric, cayenne, red pepper flake, anise, peppercorns and ginger. Let simmer for 5 minutes.
Turn heat to low and add miso paste and stir to combine.
Cover and let sit while pasta cooks to enhance flavors.
In a separate pot, boil water and cook 8.8 oz pumpkin ginger noodles.
Once the noodles are done, place into serving bowls and ladle the vegetables and broth on top of the noodles.
Garnish with cilantro, lime, red pepper flakes and cayenne to taste. Serve and enjoy!

2 tablespoon sesame oil
1 leek, chopped
2 cup shiitake mushrooms, chopped
1 bunch of broccoli, cut into florets
2 cloves garlic, minced
1 can coconut milk
1 box vegetable broth
1 tablespoon tamari
2 tablespoon cacao masala spice rub from indi chocolate
2 tablespoon turmeric
1 teaspoon cayenne
1 teaspoon red pepper flake
1 star anise
2 peppercorns
4 slices of ginger
3 heaping tablespoon miso paste
8.8 oz pumpkin ginger noodles
1 bunch of cilantro
Lime, to taste