Remove the skin of our tomatoes. Cut a cross on the base of the tomato. Pour boiling hot water to completely soak the tomatoes for about 8-10 minutes. Peel the skin.
Prepare aromatics. Chop some scallions, separate the white and green part. Finely chop the garlic. Set aside.
Dice the tomatoes. Simply chop the tomatoes into smaller pieces.
Cook the sauce. In a wok or pan, use about 1 tbsp of olive oil. You can also use other cooking oil but I find olive oil to be the best to bring out tomato flavor. Drop in scallion whites and chopped garlic. Cook until slightly brown. Drop in the tomatoes. Give it a good mix and let it cook until tomatoes are soft and mushy.
Add in 1 tbsp of tomato paste. Tomato paste will give more tomato flavor to the sauce. However it is optional. Next we are going to use two cups of water. And season with salt. About 1-2 tsp. Add 1 tsp of white vinegar. And some white pepper powder. Give it a good mix and taste for salt.
When you see the soup is in a consistent red color and tomatoes are all blended in, set the soup aside for later use.
Fry eggs. Use about a quarter cup of oil. You might think that’s a lot of oil but to achieve the fluffy egg effect, it’s necessary and you can definitely save the extra oil for cooking other dishes. When bubbles come out testing with a chopstick, drop in the egg. It will start bubbling really quickly. Lift the pan to surround the egg with plenty of oil. Be careful if oil splatters. Fry one side for about 50 seconds or when the edge starts to brown. Flip the egg over and fry for another 30 seconds. When the egg is ready, set aside. Top with some salt and black pepper.
Cook noodles. Cook in boiling water per instruction, the noodles are ready when the edges become translucent. Use a strainer to serve in the noodle bowl.
Add in the tomato soup. Top with fried eggs. garnish with chopped green onion, some black pepper, and chili oil. Choose the amount of chili oil you like! Lastly, top with some sesame oil. Serve.
