Steps

1. Slice 150g mushrooms (shiitake, maitake, or king oyster mushrooms, to your preference) thickly. For shiitake and king oyster mushrooms, slice them thickly. Tear maitake mushrooms by hand.
   🕒 01:54
2. Heat a frying pan without oil over medium heat. Add the mushrooms and stir. Once they start to sizzle, cover the pan and steam-fry for 1 minute 30 seconds. (Key Tip: Start with the mushrooms at a low temperature and do not use oil to maximize their umami and aroma.)
   🕒 01:39
3. Add 1 tbsp Cooking Sake (Rice Wine) and 400ml Chicken Stock to the steamed mushrooms and bring to a boil.
   🕒 02:58
4. While the soup is boiling, combine 2 tbsp Vinegar and 1/2 tsp Black Pepper in serving bowls and mix well.
   🕒 03:30
5. Once the soup boils, add 1/2 tsp Salt and 1 tsp Soy Sauce to adjust the flavor.
   🕒 04:00
6. Add Potato Starch Slurry 2 tbsp to thicken the soup, and bring to a boil.
   🕒 04:49
7. Pour in the beaten egg in a swirl to create fluffy strands.
   🕒 05:08
8. Finish by drizzling 1 tbsp Sesame Oil for fragrance and scattering green onions (to garnish).
   🕒 05:28
9. Ladle the soup into the prepared bowls and mix well to complete. (Key Tip: Adding the vinegar and black pepper to the bowl first and then pouring the hot soup over them enhances their aroma.)
   🕒 05:57
10. For a more authentic taste, add a small amount of black vinegar to taste.
    🕒 06:12
11. If using maitake mushrooms, add them before the soup comes to a boil to allow their umami components to dissolve into the broth.
    🕒 07:30