Taiwanese-Style Tomato and Egg Noodles

To a large pot over medium heat, add 3 tablespoons canola oil. When the oil shimmers, add the eggs and cook, stirring and folding gently with a wooden spatula to scramble until cooked, about 2 minutes. Transfer the eggs to a small bowl and set aside.

In the same pot over medium heat, heat the remaining 3 tablespoons canola oil. When the oil shimmers, add the ginger and cook, stirring frequently, until lightly browned, 1–2 minutes. Add the garlic and half of the scallions and continue stir frying until fragrant and the ginger turns golden brown, 5–7 minutes more. Turn the heat to high, then add the canned tomatoes. Using a wooden spatula, coarsely crush the tomatoes into chunks, then add 8 cups cool water, the reserved eggs, sesame oil, Hondashi, and white pepper. Bring to a boil, then lower the heat to simmer and cook until the flavors come together, 10–15 minutes. Season to taste with kosher salt and keep the broth hot while you cook the noodles.

Meanwhile, bring a large pot of generously salted water to a boil over high heat. Drop the noodles into the boiling water and cook, stirring occasionally, until tender, about 3 minutes. Drain the noodles and divide between 4 large soup bowls. Ladle the tomato and egg soup over the noodles, garnish with the remaining scallions, drizzle with additional sesame oil, and serve hot.