Prepare all vegetables by washing and chopping them as needed.

Heat water in a pot and add ginger, garlic, sake, and chili pepper to create the broth.

Add the canned clams, bean sprouts, carrot, and chives to the broth.

Stir in the light soy sauce and adjust seasoning to taste.

Pour the beaten egg slowly into the boiling soup while stirring gently.

Add the cooked rice to the soup and simmer for a few minutes.