Rinse the fish cake with hot water to remove grease and impurities.

Slice the green onion and onion. Prepare 1/2 onion and 1 green onion.

Crack 2 eggs into a bowl and whisk them well.

In a pot, add 800ml of water and 2 coin soup stocks. Bring to a boil over high heat.

Simmer for 15 minutes until the fish cake expands.

Add the sliced onion and 1 tbsp minced garlic. Cook for 1 more minute.

Pour the whisked eggs into the soup in a circular motion. Let it sit for 30 seconds before stirring.

Season with 1 tbsp fish sauce and 1 tbsp tsuyu. Adjust seasoning to taste.

Add black pepper to taste and stir in the sliced green onion. Cook for 1 more minute.