1. Cut tomato into cubes and dice tofu.
2. Fry the eggs until they are shaped and removed.
3. Stir-fry the tofu and tomatoes with the base oil and add a little soy sauce.
4. Stir fry, add water and salt, cover most of the tofu, and bring to a boil.
5. Add the noodles and stir-fry until the noodles evenly absorb the soup.
6. Finally, add eggs and a little chicken essence, mix well and turn off the heat.
7. Sheng out.
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