Bring chicken broth to a boil in a pot.

Add butter, bonito flakes, shallots, garlic powder, and white pepper to the boiling broth.

Simmer the broth to infuse the flavors.

Beat one egg lightly.

Stir the broth gently and slowly pour in the beaten egg to create egg ribbons.

Create a gentle whirlpool in the boiling broth.

Carefully add the remaining two eggs to the whirlpool to poach them.

Poach the eggs until the whites are set but the yolks are still runny.

Gently remove the poached eggs one at a time and place them in a serving bowl.

Ladle the broth over the poached eggs, being careful not to break the yolks.

Garnish with fresh cilantro.

Serve immediately while the yolk is runny and finishes cooking in the hot broth.