Place a large pot or wok on the stove and insert a metal rack inside. Fill the pot with water until just below the metal rack.

Turn the heat on high, cover, and bring water to a boil.

While waiting for the water to boil, crack an egg into a small microwave-safe bowl and beat for about 30 seconds. Add broth, soy sauce, and minced garlic into beaten egg. Mix until well combined. Add extra minced garlic or garlic powder, or Hondashi, if desired.

Once water is boiled, lower heat to medium. Stir the egg mixture to prevent separation of ingredients and place bowl on the rack.

Before covering with lid, place 2 skewers or wooden chopsticks on either side of pot rim to prevent the lid from completely closing (this is necessary for venting and for creating a smooth egg texture.) Place the lid over the skewers or chopsticks and let it sit undisturbed for 15 mins.

To check for doneness, gently probe the surface using a spoon. If excessive amounts of chicken broth rise up, leave the egg in the pot for another 3-5 mins. There should be a jello-like bounce to the egg when probing, which indicates it’s ready.

Carefully remove from pot and enjoy!