Steps

1. In a pot, combine 500ml water, 2 tsp light soy sauce, 1 tbsp Mirin (Sweet Rice Wine), 1 tsp chicken stock granules, 2 pinches salt, and 1 pinch MSG (Umami Seasoning). Heat over low heat.
   🕒 00:43
2. Crack 2 eggs into a bowl. Whisk thoroughly with chopsticks until no white lumps remain. (Key Tip!) White lumps are the cause of cloudy soup, so break them down completely by whisking.
   🕒 01:38
3. In a separate small bowl, combine 2 tsp potato starch and 2 tsp water and mix lightly to create a slurry. (Key Tip!) Adding potato starch helps the egg cook up fluffy.
   🕒 02:23
4. Once the heated soup boils, turn off the heat. Re-stir the potato starch slurry and add it to the soup while stirring. (Key Tip!) Adding it after turning off the heat prevents lumps and helps the egg cook evenly due to the thickening, making it less cloudy.
   🕒 02:51
5. Turn the heat back to low-medium and bring to a boil while stirring. Once boiling, turn off the heat again. Slowly drizzle in the whisked egg into the soup while stirring, in about 4 additions. Ensure it comes to a rolling boil after each addition of egg. (Key Tip!) Adding the egg in stages and maintaining the soup's temperature prevents cloudiness and results in a clear broth.
   🕒 03:23
6. After adding all the egg, bring it to a rolling boil once more. Taste and adjust seasoning as needed.
   🕒 04:15
7. Stir in 1 tbsp vinegar and a few drops of sesame oil (optional) and warm through gently. Ladle into bowls and serve. Enjoy!
   🕒 05:12