In a medium pot, add oil and bring to low heat. Add ginger and garlic and stir until fragrant. Add remaining broth ingredients. bring to a low simmer for 15 minutes.
meanwhile, in bring a medium pot of salted water to a boil. Individually blanch carrots, broccoli and peas until slightly tender. Run vegetables under cold water to prevent overcooking. Set aside.
divide noodles into four large soup bowls. Arrange broccoli, carrots, mushrooms, peas, scallions and cilantro atop noodles.
While broth is still very hot, pour over noodles and vegetables until just covered. Garnish with nuts and juice from lemon/lime wedges.