1. Heat the olive oil in a large pot over medium heat. Add the sliced garlic and ginger, stirring gently. Cook for about 2-3 minutes until fragrant but not browned. This step releases their essential oils and builds the aromatic base of the broth.
2. Pour in the chicken or vegetable broth and bring to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for 20 minutes. This slow simmer allows the ginger and garlic flavors to infuse deeply.
3. While the broth simmers, soak the rice noodles in warm water according to package instructions, usually about 10 minutes. Drain and set aside. I find soaking them rather than boiling keeps the noodles perfectly tender without becoming mushy.
4. After simmering, strain the broth through a fine-mesh sieve into another pot or bowl to remove the ginger and garlic pieces. Press gently on the solids to extract every bit of flavor.
5. Return the strained broth to the pot and add the soy sauce, lemon juice, and optional red pepper flakes. Taste and adjust seasoning with salt and pepper.
6. Bring the broth back to a gentle simmer. Add the soaked rice noodles and cook for 2-3 minutes until they are warmed through and tender.
7. Ladle the broth and noodles into bowls. Garnish with sliced green onions and fresh cilantro or parsley for a vibrant finish.

A little tip from my kitchen: when my daughters were little, we’d sneak in a handful of spinach or thinly sliced bok choy at this stage for an extra boost of greens. It’s a wonderful way to sneak in veggies without fuss.