Put a large soup pot on the stove over medium heat and add the neutral oil.

Start the broth: Add the scallion whites to the pot and cook for 1 minute, stirring often, until they start to soften.

Add the minced garlic to the pot and cook for 30 seconds, stirring, until fragrant.

Cook the tomatoes: Add the tomato pieces and cook them with the scallions and garlic for 1 minute.

Sprinkle in a small pinch of salt and keep cooking the tomatoes for 4 to 5 minutes, stirring now and then, until they look juicy and some pieces collapse.

Press the larger tomato pieces against the side of the pot with a wooden spoon to release more juice into the pot.

Build the soup: Pour the vegetable broth into the pot and add the soy sauce.

Increase the heat to medium-high and bring the broth to a gentle boil.

Add the snow peas to the boiling broth and cook for 1 minute so they turn bright green but stay a little crisp.

Cook the noodles: Add the rice vermicelli to the pot and use tongs or a spoon to press the noodles under the broth.

Cook the noodles for 2 to 3 minutes, stirring once or twice, until they loosen, soften, and are almost tender.

Add the baby spinach to the pot and stir for about 30 seconds, until the leaves wilt into the broth.