Prepare 2 handfuls of chives and cut them into 5cm pieces. Slice 1/2 onion thinly.

Make the stock by boiling 600ml water with 1 anchovy stock pack for 15 minutes. Remove the stock pack afterward.

Add sliced onion to the anchovy stock and boil until the onion turns transparent.

Add the chives to the broth and cook briefly until they are tender.

Beat 3 eggs and pour them evenly into the boiling soup. Let them cook undisturbed for 2–3 minutes until they form soft clumps.

Season the soup with 1 tbsp soy sauce and 1/5 tsp salt. Adjust the seasoning to taste.