Boil 4 cups of water with anchovy kelp broth in a pot. Use a broth tea bag if preferred.

While the broth is boiling, clean and chop the chives into 3–4 sections. Crack 3 eggs into a bowl and beat them.

Once the broth is ready, add 0.3 tbsp minced garlic and season with soy sauce. Let it boil.

Pour the beaten eggs around the edge of the pot while the broth is boiling.