1-First, boil water and cook your chosen noodles based on the package instructions, then drain and place them in a large soup bowl. Toss them with a few drops of oil to keep them from sticking together this little tip makes a big difference.

2-Next, in a wok or pot, heat 2 tablespoons of vegetable oil over medium heat. Add the minced garlic and the white parts of the chopped scallion, cooking for about 30 seconds until they’re fragrant. Then, toss in the 2 small tomatoes cut into bite-sized pieces and stir-fry until they soften and the oil takes on a red hue from the tomatoes.

3-Pour in 2 and ½ cups of chicken stock (or your preferred alternative), along with 1 teaspoon soy sauce, 1/8 teaspoon white pepper, 1/2 teaspoon sesame oil, and salt to taste. Cover the pot and let it simmer for 3 minutes to blend the flavors. In a small bowl, beat 1 egg, then uncover the pot, turn up the heat slightly, and slowly stir in the beaten egg to create those silky strands.

4-Finally, turn off the heat and pour the soup over the noodles in the bowl. Top with the green parts of the scallion or some chopped cilantro if you like, and serve it hot. This method ensures a flavorful broth that’s ready in no time, perfect for a quick meal.