Tomato egg noodle soup

Beat the eggs well until no obvious egg white remains.

Dice the tomatoes, peeling them if there is time.

Heat oil in a wok over high heat, swirl to coat, pour in the egg and let it set; turn off the heat.

Break the egg into chunks with the spatula and set aside.

Add another tablespoon of oil, the diced tomato, minced garlic and tomato paste; stir until the paste dissolves.

Season with the sugar and salt and stir over low heat a few minutes until the tomato is soft and juicy.

Add the chicken stock and bring to a simmer.

Cook the noodles directly in the wok for a slightly thick, creamy soup (or separately), per the package time.

When the noodles are almost done, add the baby bok choy and return the egg.

Taste and adjust with soy sauce; serve, optionally topped with soy pickled garlic.