Step 1

Cut a cross on each tomato (opposite to the stem side). Soak them in hot water (just boiled) for a few minutes until the cut splits a little. Peel the skin off then coarsely dice the tomatoes (you may skip this step and keep the skin on).

Step 2

Beat the eggs with 1 tbsp of water until a little foamy.

Step 3

Heat up 2 tbsp of oil in a wok until hot (see note 3). Pour in the eggs. Push around with a spatula to cook evenly and break the eggs into pieces. Dish out as soon as no runny part is left.

Step 4

Add the remaining ½ tbsp of oil to the wok. Fry garlic until fragrant then put in the tomatoes. Cook until the tomatoes appear mushy on the edge.

Step 5

Pour in 350 ml (1½ cups) of water. Bring to a boil then leave to simmer for 2 mins. Add salt, sugar and the cooked egg. Stir well to combine.

Step 6

Boil the noodles of your choice until fully cooked (don’t overcook though). Rinse briefly under running water then drain well.

Step 7

Put the noodles into serving bowls. Add the tomato and egg soup. Garnish with chopped scallions. Serve immediately.