Add garlic and ginger: Add the minced garlic and grated ginger to the onions, stirring frequently for about 1-2 minutes until fragrant.
Combine the vegetables: Add the sliced carrots, bell pepper, and mushrooms to the pot, cooking for another 5 minutes until the vegetables start to soften.
Sprinkle in the turmeric powder, and stir to coat the vegetables evenly. Then pour in the vegetable or chicken broth.
Bring the mixture to a boil: Increase the heat to bring the broth to a slight boil. Reduce the heat to medium-low, then add the soy sauce or tamari. Season with salt and pepper to taste.
Let the broth simmer gently for about 15 minutes to allow the flavors to meld together.
Cook the rice noodles: In a separate pot, cook the rice noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
Taste for seasoning, adjusting as necessary, adding more soy sauce if needed.
To serve, place a portion of the rice noodles into bowls and ladle the hot broth with vegetables over the noodles.
Garnish with chopped green onions and fresh cilantro. Serve with lime wedges on the side for an added zing.
Notes
For a creamier broth, stir in a splash of coconut milk at the end. Customize your veggies based on preference.