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brooksie
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Heat 1 teaspoon of oil in a large pot over medium-high heat. Add the onion, mushrooms, and bok choy. Cook until the mushrooms release their moisture and turn golden brown, and the bok choy is lightly seared on both sides. Remove from the pot and set aside.
In the same pot, add another teaspoon of oil. Stir in the celery, bay leaves, garlic, and ginger. Sauté over low heat for about 3 minutes, stirring frequently, until fragrant and softened.
Stir in turmeric and black pepper. Cook for 30 seconds on low heat to release the flavors. Pour in the vegetable broth (or water) and bring to a boil. Reduce the heat and simmer gently for about 20 minutes.
Turn off the heat and season with salt and lime or lemon juice. Taste and adjust as needed.
Divide the cooked rice noodles, mushrooms, and bok choy between serving bowls. Ladle the hot broth over the top and garnish with chopped cilantro, red chili flakes, or chili garlic sauce. Serve immediately and enjoy the comforting, healing flavors.