Clear Soup with Chinese Chives and Eggs

• 1 bunch Chinese chives
• 2 Eggs
• 1200 ml Water
• 4 tbsp Usukuchi soy sauce
• 1/2 tbsp Dashi stock granules
• 1 dash less than 1 teaspoon Salt

1. Cut the Chinese chives into 3 cm lengths, and mix with the beaten eggs.
2. Pour water into a pot, when it boils, add soy sauce, dashi stock powder, and salt and check the taste.
3. Add more if needed.
4. Lower the heat, add the mixture of Chinese chives and eggs slowly.
5. Spread it on surface of the soup shaking the pot slightly, then turn up the heat.
6. It comes to the boil quickly, then turn the heat off.
7. Cover with a lid, leave for 10 minutes, and it is done!
8. The Chinese chives will cook in residual heat.
9. Warm it up before serving.

chinese chives, eggs, water, soy sauce, granules, salt

Taken from cookpad.com/us/recipes/155965-clear-soup-with-chinese-chives-and-eggs (may not work)