Prepare the soft tofu by cutting it into 1cm thick slices. Crack the egg into a bowl, add a pinch of salt, and whisk to make egg mixture.

In a pot, add 800ml water and 2 coin stocks. Heat on high until boiling.

Add 1.5 tbsp tuna sauce and the sliced soft tofu into the boiling water.

Pour the egg mixture into the pot and wait until the egg floats to the surface. Stir gently.

Skim off any foam from the surface using a spoon.

Add 1.5 tbsp chopped green onion and 0.5 tbsp minced garlic. Stir and let it simmer briefly.

Taste and adjust seasoning with a pinch of salt if needed. Turn off the heat.