Cut the Chinese chives into 3 cm lengths, and mix with the beaten eggs.
Pour water into a pot, when it boils, add soy sauce, dashi stock powder, and salt and check the taste. Add more if needed.
Lower the heat, add the mixture of Chinese chives and eggs slowly. Spread it on surface of the soup shaking the pot slightly, then turn up the heat. It comes to the boil quickly, then turn the heat off.
Cover with a lid, leave for 10 minutes, and it is done! The Chinese chives will cook in residual heat. Warm it up before serving.
Story Behind this Recipe
When I was a kid, apparently I hated Chinese chives but I didn't have a problem when it was served in this soup, so my mother made it often.
Mix the Chinese chives with the beaten eggs. Once you add the Chinese chives with eggs, do not mix. I really like the soft fluffy eggs combined with Chinese chives. I believe this recipe is quite popular in every home.