Enoki Mushroom Egg Soup

Clean the enoki mushrooms and tear them apart.

Beat the eggs.

Put a big bowl of water in the pot (I'm eating alone, so it's one egg; if there are more people, increase the amount of eggs, enoki mushrooms, and water, but don't overdo it).

Add oil and salt, bring to a boil. The enoki mushrooms soften even before the water boils, and they are cooked once the water boils. I usually cook them a little after the water boils to better bring out the flavor, but not for too long, about a minute. If it’s other mushrooms that are harder to cook, then you need to cook them longer.

Pour in the beaten eggs. I like them not too broken up, so I don't stir immediately after pouring in the eggs. Instead, I wait a few seconds until they start to set before stirring. After a few seconds, you can turn off the heat and use the residual heat to cook the eggs, which makes them tender.

Just scoop it out. It's fresh and a bit sweet, and also simple and convenient.