Steps

1. Trim the base of the Enoki Mushrooms (200g) and cut into 2cm pieces. Lightly separate the root ends by hand.
   🕒 01:38
2. Thinly slice the Green Onion (1/2 stalk) diagonally into about 1cm wide pieces.
   🕒 01:59
3. Peel and core the Onion (1/4 piece), then thinly slice it.
   🕒 02:12
4. Rinse the Bean Sprouts (1/2 bag) under water.
   🕒 02:23
5. Trim the root ends of the Scallions (3 stalks), cut them in half, then stack them and finely chop.
   🕒 02:31
6. Cut the Silken Tofu (200g) into bite-sized pieces.
   🕒 02:45
7. Crack the Egg (1) into a bowl and beat well.
   🕒 02:53
8. In a bowl, combine the Potato Starch (2 tsp) with Water (2 tbsp) and mix well to create a slurry. Prepare the cornstarch slurry in advance.
   🕒 03:06
9. Heat the sesame oil in a frying pan over medium heat for about 30 seconds.
   🕒 03:24
10. Add the sliced Onion, Green Onion, and Enoki Mushrooms to the warmed pan. Sauté until the moisture evaporates and they begin to brown. Sautéing the ingredients thoroughly concentrates their flavors and makes the soup delicious. Aim to sauté until the enoki mushrooms get some color.
    🕒 03:34
11. Add the bean sprouts to the sautéed ingredients.
    🕒 04:31
12. Add Water (600ml), Soy Sauce (1/2 tbsp), Mirin (Sweet Rice Wine) (1/2 tbsp), Vinegar (1 tbsp), Chicken Stock Granules (2 tsp), and Grated Ginger (1/2 tsp), and mix well.
    🕒 04:36
13. Add the cut tofu, spreading it out. Bring to a boil once, then simmer over medium heat for about 1 minute.
    🕒 04:53
14. Turn off the heat, thoroughly mix the prepared cornstarch slurry, then pour it into the pan and stir quickly. Adding the cornstarch slurry while the heat is on can cause it to thicken too quickly, so mix it after turning off the heat.
    🕒 05:17
15. Return to medium heat and continue to heat until it boils vigorously.
    🕒 05:43
16. Once it is boiling well, slowly pour in the beaten egg.
    🕒 06:00
17. Continue to cook without stirring until the egg sets and floats to the surface. Stirring immediately after adding the egg will make the soup cloudy, so wait until it has set.
    🕒 06:09
18. Once the set egg floats to the surface, give it a final gentle stir.
    🕒 06:22
19. Scatter a generous amount of the finely chopped Scallions as a garnish and mix everything lightly.
    🕒 06:33