Step 1: Prep the Ingredients

1. Prepare the Aromatics: Mince the garlic and ginger, dice the onion, and chop the carrots and celery into small, uniform pieces.
2. Optional Preparation: If you’re adding cooked chicken, tofu, rice, or other optional ingredients, have them ready to stir into the soup later.

Step 2: Sauté the Aromatics

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 2–3 minutes until softened and translucent.
2. Stir in the minced garlic and ginger, and cook for another 1–2 minutes, stirring frequently, until fragrant. Be careful not to burn the garlic.

Step 3: Add the Vegetables and Broth

1. Add the diced carrots and celery to the pot. Cook for 3–4 minutes, stirring occasionally, until the vegetables begin to soften.
2. Pour in the vegetable broth and water, and stir to combine. Bring the soup to a gentle boil.

Step 4: Season the Soup

1. Add the soy sauce, ground turmeric (if using), and crushed red pepper flakes for spice. Season with salt and black pepper to taste.
2. Reduce the heat to low, cover the pot, and simmer for 15–20 minutes, or until the vegetables are tender.

Step 5: Optional Add-Ins

1. If adding rice, noodles, or quinoa, stir them into the soup and simmer for an additional 5–7 minutes until cooked.
2. Add any protein, such as shredded chicken or tofu, during the last 5 minutes of cooking to heat through.
3. Stir in spinach or kale at the very end, allowing it to wilt in the hot broth for 1–2 minutes.

Step 6: Taste and Finish

1. Taste the soup and adjust the seasoning with more salt, pepper, or soy sauce as needed.
2. For extra brightness, add a squeeze of fresh lemon juice or a splash of apple cider vinegar.

Step 7: Serve and Garnish

1. Ladle the soup into bowls and garnish with chopped cilantro or parsley, green onions, and a drizzle of sesame oil or chili oil.
2. Serve hot with lemon wedges or crusty bread on the side.