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Peel and mince the garlic and set aside.
Take the stalk of spring onion and separate the green part of the onion from the white part. Finely chop the green and the white parts separately and set aside. The whites will be used in the soup and the green parts will be used as garnish.
Crack eggs into a mixing bowl. Season eggs with salt and pepper to taste. Beat eggs until well combined. Set aside.
Heat oil in a pot. Pour in beaten eggs and cook until lightly scramble. Remove scrambled eggs into a bowl and set aside.
In the same pot, heat more oil and add the minced garlic and chopped onion whites. Stir until the aromatics become fragrant, then add the canned diced tomatoes. Stir mixture until tomatoes become soft and start to sweat. Add sugar to taste.
Add water and bring the soup to a simmer. Add your chicken bullion and soy sauce.
Add 1 disk of noodles and cook for 8 minutes. After 8 minutes, add the scrambled eggs you set aside into the soup. Cook for another 1 minute - make sure to taste your soup and adjust it to your liking, such as adding more sugar for more sweetness or more soy sauce for savoriness.