Ingredients: two tomatoes, four eggs, a section of green onion, two cloves of garlic, appropriate amount of salt, a little ginger, appropriate amount of light soy sauce, appropriate amount of fresh noodles.

1. Beat four eggs in a bowl, add a little salt, stir in one direction with chopsticks, and thoroughly break up the egg liquid.

2. Clean the tomatoes, blanch them in boiling water, peel off the skin, cut into small cubes and put them in a bowl. Add two teaspoons of edible salt and stir evenly to remove the moisture from the tomatoes.

3. Cut the green onions into chopped green onions, the ginger into minced ginger, and the garlic into minced garlic. Set aside.

4. Add a little more cooking oil to the wok, heat the oil until it is 60% hot, add the beaten egg liquid into the wok, stir-fry until cooked and scattered, and set aside.

5. Add an appropriate amount of cooking oil to the pot. When the oil is hot, add the chopped green onion and minced ginger and stir-fry until fragrant. Then add the diced tomatoes into the pot and stir-fry until the tomato soup comes out.

6. After frying the tomato soup, add a bowl of water, add an appropriate amount of light soy sauce, a little salt to taste, and bring to a boil over high heat.

7. Add appropriate amount of water starch to thicken the soup and cook the soup until it becomes thick.

8. Finally, add the eggs that have been scrambled in advance into the pot and stir evenly. Add the minced garlic to the pot and stir a few more times before turning off the heat.