Korean Garlic Chive Egg Soup

Cut 80 g garlic chives into even 4 cm lengths, and cut 120 g soft tofu into 1.5 cm cubes.

Keeping the tofu pieces similar in size helps them warm evenly and reduces breakage while the soup simmers.

Crack 2 eggs into a bowl and beat with chopsticks until the yolks and whites are fully combined.

Avoid whipping in lots of foam, because a smooth beaten egg pours more evenly into the broth.

Put 850 ml water in a pot and bring it to a boil over medium heat.

Once it boils, add 1 tablespoon soup soy sauce and 0.7 teaspoon minced garlic to build the base seasoning.

When the broth returns to a boil, add the tofu gently and cook for 2 minutes.

Lower the heat to a gentle simmer instead of a hard boil so the broth stays clear and the tofu keeps its shape.

While the broth is gently simmering, pour the beaten egg slowly in a circular stream from the edge of the pot.

Do not stir right away. Let it set for 30 seconds to form soft ribbons.

Add the garlic chives and 0.5 teaspoon sesame oil, then simmer for only 30 seconds.

When the chives look vivid, season with 0.4 teaspoon salt, turn off the heat, and serve immediately.