Finely chop the green onion.

Crack the 3 eggs into a bowl and whisk them well to make egg wash.

Pour water into a pot and bring it to a boil with the beef dashida and salt.

Once the broth is boiling hard, add the dumplings and cook for 3 minutes.

Drizzle the egg wash evenly over the soup, wait about 5 seconds, then stir gently and simmer for another 3 minutes.
Tip.If you stir right after pouring in the egg, the broth can turn cloudy. Pouring it in evenly and waiting a moment before stirring keeps the broth much clearer.

Finally, add the green onion and pepper and give it one light stir to finish.