Boil chicken or vegetable stock, add ginger, cinnamon stick, miso paste in a deep pan. In a tea strainer, place star anise, peppercorns and cloves and add to the pan.
Add soy sauce and tofu and bean sprouts and simmer for 5 mins on medium heat
This step is optional:
Add 2 Tbsp of corn flour with little water and add to pan for thickening and mix well for 2 mins.
In a bowl, crack the eggs and whisk with fork.
Using fork, pour the eggs to the pan like long ribbons. Simmer for 3 mins and turn off the stove
Transfer the soup in a bowl and garnish with spring onions and enjoy!!!
