Brown the tofu: Set a large soup pot or Dutch oven over medium heat.

Add the neutral oil to the pot and let it heat for about 30 seconds.

Put the tofu cubes into the pot in one layer.

Cook the tofu for 4 to 5 minutes, turning the pieces once or twice, until several sides look lightly golden.

Transfer the tofu from the pot to a plate and set it aside.

Build the broth: Put the sliced carrots and the scallion whites into the same pot. Add the 1/2 teaspoon salt and cook over medium heat for 2 minutes, stirring often, until the scallions soften.

Add the gochujang to the pot and stir it with the vegetables for 30 seconds so it loosens and smells fragrant.

Pour the vegetable broth and tamari into the pot. Stir well to dissolve the gochujang into the broth.

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

Add the sliced cabbage to the boiling broth. Cook for 3 minutes, until the cabbage softens but still has a little bite.

Add the frozen peas and the browned tofu back to the pot. Let the broth return to a gentle boil.

Finish the soup: Add the rice noodles to the pot and press them under the broth with tongs or a spoon so they start to soften evenly.