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Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and grated ginger to the onions, stirring frequently for about 1-2 minutes until fragrant.
Add the sliced carrots, bell pepper, and mushrooms to the pot, cooking for another 5 minutes until the vegetables start to soften.
Sprinkle in the turmeric powder, and stir to coat the vegetables evenly, then pour in the vegetable or chicken broth.
Increase the heat to bring the broth to a slight boil. Reduce the heat to medium-low, then add the soy sauce or tamari, and season with salt and pepper to taste.
Let the broth simmer gently for about 15 minutes to allow the flavors to meld together.
In a separate pot, cook the rice noodles according to package instructions until al dente, then drain and rinse under cold water to stop the cooking process.
Once the broth has simmered, taste again for seasoning, adjusting as necessary. If needed, add a bit more soy sauce.
To serve, place a portion of the rice noodles into bowls and ladle the hot broth with vegetables over the noodles.
Garnish with chopped green onions and fresh cilantro. Serve with lime wedges on the side for an added zing.