Boil 800ml of anchovy stock on high heat in a pot.

Cut 4 sheets of dried seaweed into small pieces and add them to the boiling stock.

Beat 2 eggs with a pinch of salt and pepper, then slowly pour them into the boiling soup without stirring.

Continue boiling on high heat until the eggs are fully cooked.

Add 1 tbsp soy sauce, 1 tbsp fish sauce, and 2 pinches of coarse salt to season the soup.

Add 2 handfuls of chopped green onion to the soup.