Thinly slice the green onion and set aside.

Cut the soft tofu in half and prepare it for cooking.

Crack the eggs into a bowl and lightly mix them.

Pour 800ml of water into a pot and add 1 tbsp chicken stock.

Add 1 tbsp soy sauce and half of the salt to the pot.

Bring the broth to a boil over high heat and let it boil for 5 minutes.

Add the soft tofu to the pot and gently stir 3 times.

Pour the eggs into the pot in a circular motion and add the green onion.

Cook for another 3 minutes, stirring only twice.

Taste the soup and adjust seasoning with additional salt if needed.