Prepare all the ingredients.

Add 1 liter of water and cut kombu to a pot.

Add 1 tbsp fish sauce and bring to a boil. Once boiling, simmer for 5 minutes and remove the kombu.

Add silken tofu and break it into large chunks using a spoon.

Add cocktail shrimp and bring to a boil again.

Skim off any foam that rises to the surface.

Season with 1 tbsp soy sauce and a small amount of salt.

Bring the soup to a boil once more.

Beat the eggs in a bowl and pour them around the edges of the pot over low heat.

Gently stir the soup once with chopsticks and turn off the heat when it starts to boil.