Slice the ginger thinly.

Place spare ribs and water in a pot, heat over medium heat until boiling, and skim off scum. Add green onion, ginger, and seasonings. Cover and simmer on low heat for 30–40 minutes until the meat is tender.

Remove the green onion and turn off the heat. Add soft-boiled eggs and let sit for 10 minutes.

Boil water in a separate pot, add komatsuna, and blanch for about 1 minute until vibrant. Cool in water, squeeze out excess moisture, and cut into bite-sized pieces.