Prepare 6 frozen dumplings for a single serving.

Make the stock by boiling 600ml of water with an anchovy stock pack for 15 minutes. Remove the pack afterward.

Slice 5cm zucchini, 5cm carrot, and 1/4 onion thinly. Chop 10cm green onion into small pieces.

Add the sliced vegetables and 1/2 tbsp minced garlic to the stock and bring to a boil.

Beat 1 egg and add it to the boiling soup. Stir gently to create soft egg ribbons.

Add the dumplings and green onion to the soup. Let it boil until the dumplings are cooked through.

Season the soup with 1/2 tbsp light soy sauce, 1/2 tbsp dark soy sauce, and 1/4 tsp fine salt. Skim off any impurities floating on the surface.