Heat three tablespoons of the vegetable broth on medium heat. When the broth is boiling add the onion and sauté until translucent, stir often. Approximately 5 minutes. Add the garlic, ginger, turmeric, cumin, salt, and pepper and stir constantly for thirty seconds. Add the remaining vegetable broth and bring to a boil. Add the lemon juice, carrots and mushrooms and reduce the heat to simmer. Simmer for fifteen minutes then add the ramen, spinach, and cilantro. Cook for three minutes and use a fork to separate the ramen noodles.