Directions

1. In a small bowl, mix the flour and warm water well, with chopsticks until combined and smooth. The mixture should be wet, but barely start sliding off of a spoon. Set aside.
2. In another small bowl, beat eggs until the egg yolk and whites are totally incorporated. Set aside.
3. In a small pot, heat chicken stock over high to a rolling boil. Keep the stock boiling while you move on to the next step.
4. Heat a generous amount of oil to just cover the bottom of a medium pot, at least ¼ cup, until smoking. Add eggs and scramble, stirring quickly a few times. Let sit until the egg bubbles, about 20 seconds. Before the egg is fully set, pour the boiling hot stock into the egg so that the stock and oil collide and the soup bubbles vigorously. Be careful of any splash. Bring to a boil and add the tomatoes and scallion. Season with salt, sugar, and msg. Let the soup simmer for 2 minutes. The result should be an emulsified, velvety broth.
5. Now, make the geda: with the soup simmering underneath, ladle the wet dough into a slotted spoon or colander positioned over the simmering soup. Using a spoon, work the dough through the holes so that the dough gradually drops into the soup in teardrop shapes. Repeat for all of the dough. Bring the mixture to a boil again and transfer into bowls. Garnish with cilantro leaves and optional chile oil. Serve warm.