Heat 4 cups of water in a pot.

Add black rice, lemon grass, sliced onion, chopped ginger, and chopped garlic to the pot.

Boil on low heat for 25 minutes to make the broth.

While the broth simmers, boil eggs in a separate pot until cooked.

Heat oil in a saucepan.

Add sliced onion to the saucepan and sauté until browned and caramelized. Set aside.

Check the black rice in the broth. It should be slightly crunchy.

Add soy sauce, chopped spring onions, and chopped coriander leaves to the broth. Season with salt and pepper to taste.

To assemble the soup, pour the broth into a serving bowl.

Place a peeled boiled egg and cubed fresh tofu in the bowl.

Add caramelized onions on top.

Garnish with more chopped coriander leaves.

Serve hot.