Fill a medium saucepan with water and bring it to a boil over high heat for the eggs.

Thinly slice the scallions, keeping the white parts in one pile and the green parts in another.

Thinly slice the cabbage and carrots, and set the spinach near the stove so it is ready to use.

Carefully lower the eggs into the boiling water. Reduce the heat so the water bubbles gently and cook the eggs for 7 minutes.

Transfer the eggs to a bowl of cold water and let them cool for at least 3 minutes while you make the soup.

Set a large soup pot or Dutch oven over medium heat and add the oil.

Put the scallion whites and the garlic into the pot. Cook for 1 minute, stirring often, until they smell fragrant.

Add the cabbage and carrots to the pot. Cook for 4 minutes, stirring a few times, until the vegetables start to soften but still hold their shape.

Pour the vegetable broth into the pot. Stir in the tamari, black pepper, and 1/2 teaspoon salt.

Raise the heat to high and bring the broth to a boil.

Add the rice vermicelli to the boiling broth. If the noodles are very long, break them in half as you add them to the pot.

Cook the noodles for 2 to 3 minutes, stirring once or twice, until they are tender and no longer stiff in the center.