Tomato Egg Noodle Soup | Yi Reservation

Ingredients

• 2 eggs, whisked until smooth
• 1 medium tomato, skin removed (see instructions at the end of the recipe)
• 1 serving (4-5oz) fresh noodle or 1 serving of dried noodle/pasta
• 1/2 tsp salt
• 2tbsp cooking oil
• 1.251 cup water or unsalted broth (see notes)
• 1 clove garlic, peeled (optional, see notes)
• chopped scallions for garnish