Add some chicken broth to a large saucepan and add some chopped onion. Bring to the boil and simmer for 5 minutes.
Meanwhile, drain the shirataki rice and rinse thoroughly.
Crack two eggs into a small bowl or cup and beat to mix. Take a large spoonful of the warm broth and add it to the eggs (tempering them). Quickly stir the broth into the eggs, then pour the mixture back into the saucepan of broth.
Add some lemon juice to the soup, and taste for seasoning. Add salt and pepper as necessary (quantities will depend on the broth that you use). Add the rinsed shirataki rice to the soup, and cook for two minutes.
Transfer into serving bowls and garnish with fresh dill leaves.