Heat 2 tablespoons of olive or sesame oil in a large pot over medium heat. Once shimmering, add 4 smashed garlic cloves, 3 tablespoons of sliced ginger, and 1 quartered small yellow onion. Sauté for 5-7 minutes, stirring frequently, until the aromatics are fragrant and the onion starts to soften, releasing its sweetness.

Pour in 6 cups of low-sodium chicken or vegetable broth, bringing it to a gentle boil. Reduce the heat to low and let it simmer uncovered for about 30 minutes.

While the broth simmers, soak 100 grams of rice noodles in warm water according to the package instructions, typically about 10 minutes. Once ready, drain the noodles and set them aside.

After 30 minutes, remove the pot from heat. Strain the broth through a fine sieve into a clean pot, pressing the solids to extract maximum flavor.

Return the strained broth to the stove over low heat. Stir in 1 tablespoon of soy sauce or tamari, along with 1 teaspoon of freshly ground black pepper and ½ teaspoon of sea salt. Taste and adjust the seasoning as needed.

Divide the soaked rice noodles evenly into serving bowls. Carefully ladle the hot broth over the noodles.

Top each bowl with thinly sliced green onions, fresh chopped cilantro or parsley, and a sprinkle of red chili flakes or fresh chili slices for an extra kick.