Ge da tang (Inner Mongolian Flour Lump Soup)

In a bowl, combine 150 grams all-purpose flour with 100 grams water (for flour), stirring continuously with chopsticks or a fork until small, irregular lumps (ge da) form. Do not overmix into a smooth dough; the goal is small, distinct flour lumps. Set aside.

Dice the 300 grams tomatoes. Mince the 10 grams ginger and 15 grams garlic. Chop 20 grams of the scallions for sautéing and reserve 10 grams for garnish.

In a separate bowl, lightly beat the 120 grams eggs with a pinch of the salt.