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

Incorporate 4 minced garlic cloves and 1 tablespoon of freshly grated ginger into the pot. Cook for an additional 1-2 minutes until fragrant.

Introduce 2 sliced carrots and 2 stalks of sliced celery to the pot. Sauté the vegetables for about 4-5 minutes until they begin to soften.

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 gentle boil.

Once boiling, reduce the heat to low and let the broth simmer uncovered for 10 minutes.

While your broth is simmering, cook 8 ounces of rice noodles according to the package instructions, usually about 4-5 minutes.

After 10 minutes of simmering, stir in about 2 cups of fresh spinach or kale into the broth. Cook for an additional 2-3 minutes.

Once the greens have wilted, taste your broth and season with salt and pepper.

To serve, place a portion of the cooked rice noodles into each bowl and ladle the hot broth over the noodles.

Garnish each bowl with fresh cilantro, sliced green onions, and a sprinkle of chili flakes.