Step 1

Heat the oil over medium heat in medium soup pot. Add chopped celery and carrot and cook for 5 minutes, stirring frequently. Add chopped onion and garlic and cook until soft. Add the soy sauce and dried spices, and cook for an additional 30 seconds or until fragrant. Add the chicken broth and bring to a boil. Lower the heat to a simmer and continue cooking for an additional 15 to 20 minutes. Stir in the frozen peas and simmer until they are tender. Season to taste with salt and pepper.

Step 2

Meanwhile, bring water to a boil in another large saucepan. Remove from heat, add rice noodles and let sit for 8 to 10 minutes. Drain.

Step 3

Ladle broth into serving bowls and add desired amount of cooked rice noodles. Serve hot.