Cut the garlic chives into 1cm pieces after removing the roots.

Heat sesame oil in a pot over medium heat, add minced pork and grated ginger, and stir-fry until the pork is cooked.

Add the soup base ingredients (chicken stock powder, salt, pepper, and water) and bring to a boil. Cover and simmer on low heat for 4 minutes.

Pour in the beaten egg and stir gently as it starts to set. Add the garlic chives and mix well.