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Heat the olive oil in a large soup pot over medium-high heat.
Add the mushrooms and cook for 8–10 minutes until browned and reduced in size.
Stir in the onion, carrots, rosemary, salt, and peppercorns.
Pour in the water and bring to a boil.
Reduce the heat, cover, and simmer for 1 hour.
Strain out and discard the vegetables, rosemary, and peppercorns.
Stir the grated ginger and garlic into the broth, then bring it back to a gentle boil. Remove from the heat immediately.
Add the soy sauce and adjust the seasoning to taste.
Stir in turmeric, red pepper flakes, sesame oil, or scallions if desired.
Serve hot as a comforting broth or use it as the base for your favorite Asian-inspired soups.