Start the broth: Set a large soup pot on the stove. Add the neutral oil and turn the heat to medium.

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

Add the garlic to the pot. Stir for about 30 seconds, just until it softens and smells strong.

Add the sliced Brussels sprouts to the pot. Cook for 3 minutes, stirring often, until they start to wilt and a few edges look lightly golden.

Pour the vegetable broth into the pot.

Add the soy sauce to the pot and raise the heat to high.

Bring the broth to a full boil.

Cook the noodles: Add the frozen shelled edamame to the boiling broth. Cook for 2 minutes to heat it through.

Add the rice noodles to the pot. Use tongs or a spoon to press the noodles down into the liquid so they soften evenly.

Cook the noodles for 3 to 4 minutes, stirring once or twice, until they are tender and no longer chalky in the center.

Turn off the heat under the pot. Squeeze in the juice from half of the lime.

Taste the broth. Add the pinch of kosher salt if needed, keeping in mind that the soy sauce already adds saltiness.