Chop up the chives roughly. Beat the egg and add the chives, and mix very well. (The chives don't need to be pre-cooked.)
Add the ☆ ingredients to a pan and bring a boil. When it comes to a boil, add the soy sauce, and taste. Add salt if you think it needs it.
Put in the egg-chive mixture into the boiling soup 1 tablespoon at a time. Try to you add the spoonfuls as if you're trying to float them on the surface of the liquid.
If it turns out like this, with the egg floating in the clear soup, it's just perfect!
Story Behind this Recipe
When my mother in law made this for me I was amazed! My daughter doesn't like cooked eggs or greens, and she can only eat chives when they're in gyoza dumplings, but even she eats this soup up and says it's delicious. It seems she likes it because she can just slurp up the egg and chive together!
When you're adding the chive and egg mixture in Step 3, make sure the soup is bubbling! If you put it in when it's not bubbling, the soup will become cloudy.