In a large saucepan, heat olive oil and cook garlic and ginger until fragrant. Then add tomatoes. Sauté over medium heat for about 1 minute. Pour water and add bouillon cube and granulated sugar. Bring to boiling.
Reduce heat, add lettuce, cover and simmer for about 1 minute removing the scum periodically. Then add soy sauce, salt and pepper to taste.
Pour in the beaten eggs slowly while stirring the soup. When the egg gets fluffy, turn off the heat. Pour the soup into each serving bowl.