In a large pot, combine 4 cups of vegetable or chicken broth with 2 tablespoons of freshly minced ginger and 4 cloves of minced garlic. Bring to a vigorous boil over medium-high heat.

Reduce heat to low and let it simmer gently for about 10 minutes until aromatic.

Stir in 3 tablespoons of soy sauce and allow it to simmer uncovered for an additional 5 minutes.

In a separate pot, bring water to a boil and cook 4 ounces of rice noodles according to package instructions (usually around 4-6 minutes).

Drain and rinse noodles under cold water. Add them to the simmering broth and heat for 1-2 minutes.

Serve in bowls and garnish with chopped scallions or cilantro.