Heat a stock pot over medium heat. Add the oil, garlic, 2 of the green onions (save the other for garnishing), cilantro, coriander, cloves, and ginger and sauté until fragrant, about 5 minutes.
Add the mushrooms to the pot, then add the soy sauce, and sauté a few minutes. Add the vegetable broth, salt, and maple syrup and bring the broth to a boil. Once it's boiling, reduce the heat to low.
Add the edamame and rice noodles and simmer for about 8-10 minutes, until the noodles are soft. Serve in bowls and garnish with fresh cilantro leaves, the remaining green onion, sesame seeds, and lime wedges. Squeeze the lime juice in right before serving. Add more salt, to taste, if desired.