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

Stir in 4 minced garlic cloves and 1 tablespoon of grated fresh ginger. Cook for another 1-2 minutes.

Add 2 thinly sliced carrots and 2 stalks of sliced celery. Sauté for 4-5 minutes.

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

Reduce heat to low and let the broth simmer for 10 minutes.

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

In the last few minutes of simmering, add 2 cups of spinach or kale. Cook for an additional 2-3 minutes.

Taste the broth and season with salt and pepper to your liking.

Divide cooked rice noodles into bowls and ladle the hot broth and vegetables over them.

Garnish with chopped cilantro, green onions, and optional chili flakes.