Prepare all ingredients: crack eggs and whisk, dice tofu, and slice green onion.

Clean spinach by removing yellow leaves, cutting the root, and rinsing thoroughly.

Blanch spinach in boiling water for 3 seconds, then rinse in cold water and drain.

Bring anchovy broth to a boil and add cooking wine, soy sauce, and anchovy sauce.

Add blanched spinach to the broth and simmer briefly. Adjust seasoning with salt if needed.

Pour whisked eggs into the soup and let sit for 10 seconds without stirring.

Add diced tofu and simmer for 30 seconds.