In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and sauté for about 5 minutes until translucent.

Stir in 4 minced garlic cloves and 1 tablespoon of freshly grated ginger. Cook for an additional 1-2 minutes until aromatic.

Add 2 sliced carrots and 2 chopped celery stalks. Cook for 4-5 minutes until tender yet crunchy.

Pour in 6 cups of vegetable broth, 1 teaspoon of turmeric powder, 3 tablespoons of soy sauce, and 2 tablespoons of apple cider vinegar. Bring to a boil.

Reduce heat and let simmer uncovered for 10 minutes, stirring occasionally.

Cook the rice noodles according to package instructions, typically about 4-6 minutes. Drain and set aside.

Fold in 2 cups of fresh spinach or chopped kale and cook for an additional 2-3 minutes until wilted.

Taste and season the broth with salt and pepper as needed.

To serve, place rice noodles in bowls, ladle broth over, and garnish with cilantro, green onions, and chili flakes.