In a large pot, combine the vegetable broth, minced garlic, sliced ginger, soy sauce, sesame oil, and red pepper flakes. Bring to a simmer over medium heat.

Let the broth simmer for about 15 minutes to allow the flavors to meld.

While the broth is simmering, cook the rice noodles according to package instructions. Drain and set aside.

Add the sliced mushrooms and baby spinach to the broth and cook for an additional 5 minutes until the mushrooms are tender.

Divide the cooked noodles among serving bowls and ladle the hot soup over the noodles.

Garnish with sliced green onions and serve with lime wedges on the side.