Start the soup: Set a large soup pot on the stove over medium heat.

Start the soup: Add the neutral oil to the pot and let it warm for about 30 seconds.

Build the broth base: Add the scallion whites and light green parts to the pot with the chopped ginger. Cook for 1 to 2 minutes, stirring often, until the scallions soften and the ginger smells fragrant.

Build the broth base: Add the sliced garlic to the pot. Cook for 30 seconds, stirring, so it softens but does not brown.

Cook the vegetables: Put the green beans into the pot. Stir them for 2 minutes so they start to brighten and soften at the edges.

Cook the vegetables: Add the frozen corn to the pot. Stir for 1 minute, just until the kernels are no longer icy.

Add the liquid: Pour the vegetable broth into the pot. Add the tamari and 1/2 teaspoon kosher salt.

Add the liquid: Raise the heat to high and bring the broth to a full boil.

Cook the noodles: Add the dried rice noodles to the boiling broth. Use tongs or a spoon to press them down into the liquid.

Cook the noodles: Stir the pot well for about 30 seconds to start separating the noodles so they do not clump together.

Cook the noodles: Lower the heat to medium and cook for 3 to 4 minutes, stirring once or twice, until the noodles are tender and the green beans are crisp-tender.

Finish the soup: Turn off the heat. Stir the juice from 1 lime into the pot.