In a large pot, heat 1 tablespoon of olive oil over medium heat until shimmering. Add 1 diced medium onion and sauté for 3-4 minutes until translucent.

Introduce 4 minced garlic cloves and 1 tablespoon of grated fresh ginger to the pot. Stir for about 1-2 minutes until golden and aromatic.

Stir in 2 sliced carrots, 1 sliced bell pepper, and 1 cup of sliced mushrooms. Cook for another 5 minutes while stirring occasionally.

Sprinkle 1 teaspoon of turmeric powder over the vegetables and stir. Pour in 4 cups of vegetable or chicken broth.

Increase heat to bring the broth to a slight boil. Reduce the heat and add 1 tablespoon of soy sauce or tamari, along with salt and pepper to taste. Let simmer gently for about 15 minutes.

While your broth simmers, prepare the rice noodles in a separate pot according to package instructions for about 4-6 minutes.

After simmering, taste the broth and adjust seasoning as necessary.

To serve, place cooked rice noodles in bowls and ladle hot broth over them.

Garnish with chopped green onions and fresh cilantro. Serve with lime wedges on the side.