Chop 1/2 onion, 1/2 stalk green onion, and 250g tofu into bite-sized pieces. Beat 5 eggs with a pinch of salt and pepper until smooth.

Boil 1.7L water with 4 broth cubes over high heat.

Add 2 tbsp fish sauce and chopped onion to the boiling water. Cook for 2–3 minutes until the onion turns translucent.

Pour the beaten eggs slowly into the boiling soup without stirring. Let them cook until they float to the surface. Break large chunks with a spoon if needed.