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

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Add the sliced carrots and celery to the pot. Cook for about 4-5 minutes, stirring occasionally, until the vegetables are just tender.

Add the vegetable broth, turmeric powder, soy sauce, and apple cider vinegar to the pot. Bring the mixture to a boil.

Once boiling, reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld.

While the broth is simmering, prepare the rice noodles according to the package instructions. Drain and set aside.

After the broth has simmered for 10 minutes, add the spinach or kale and let it cook for another 2-3 minutes until wilted.

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

To serve, place a portion of the cooked rice noodles in bowls and ladle the hot broth and vegetables over the top.

Garnish with fresh cilantro, sliced green onions, and a sprinkle of chili flakes, if desired.