Cook the eggs: Put the eggs in a medium saucepan. Cover them with cold water by about 1 inch and bring the water to a boil over high heat.

As soon as the water boils, cover the saucepan, turn off the heat, and let the eggs sit for 7 minutes.

Transfer the eggs to a bowl of cold water and let them cool while you make the soup.

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

Add 3 cups of the corn to the pot. Cook until some kernels are browned in spots, 4 to 5 minutes.

Add the scallion whites and garlic to the pot. Cook, stirring often, until the scallions soften and the garlic smells fragrant, about 1 minute.

Pour the vegetable broth and tamari into the pot. Bring the broth to a gentle boil over high heat.

Use an immersion blender right in the pot to blend the broth and corn until mostly smooth. Leave a little texture if you like.

Add the remaining 1 cup corn to the pot. Bring the soup back to a steady simmer over medium heat.

Cook the noodles: Add the rice noodles to the pot. Press them down so they are covered by the broth.

Cook the noodles until they are tender but not mushy, 3 to 4 minutes. Stir once or twice so they do not clump together.

Add the spinach to the pot. Stir until the leaves wilt into the hot soup, about 1 minute.