Add all the chopped veggies to a large pot starting with the onion, then the mushrooms, then the carrots.
Once the onions are translucent, but not crispy, add the ¼ cup of Yondu in order to deglaze the bottom of the pot. Once the Yondu is added to the vegetables, you'll want to immediately add 5 cups of water and stir. Bring the water to a boil and then lower to a simmer. Let the broth simmer for at least 30 minutes, but longer if possible.
Remove about ⅓ of the package (or roughly 3 oz.) of the vermicelli rice noodles (I used these). Read the box instructions, as it may direct you to soak noodles before cooking. If you cooked your noodles separately, add the desired amount of noodles to a bowl. With a large spoon or ladle, add broth to the bowl of noodles.
Add a handful of basil leaves, cilantro leaves, a squeeze of a lime wedge or two, bean sprouts, and sliced scallions.