Wash the tteok in cold water.

Cut the chicken into bite-sized pieces.

Grate the garlic.

Cut the tofu into bite-sized pieces.

Beat the eggs.

Combine chicken, garlic, soy sauce, and two ladlefuls of water in a pot.

Bring to a boil over medium heat, allowing the liquid to coat the ingredients.

Add the dashi and remaining water to the pot.

Bring to a boil again.

Skim off any scum that rises to the surface.

Taste and adjust seasoning if needed; it should be slightly salty.

Add the tteok and tofu to the pot.

Boil until the tteok is soft and chewy.

Once boiling rapidly, pour the beaten eggs into the pot in a circular motion.

Immediately remove from heat to prevent overcooking the eggs.

Serve hot, optionally garnished with nori.