Tomato Egg Noodle Soup

Name: Tomato Egg Noodle Soup
Cuisine: Asian, Chinese
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