Steps

1. Cut the king oyster mushrooms in half lengthwise, then slice them, keeping some thickness.
   🕒 01:01
2. Cut off the tough ends of the shimeji mushrooms, separate the maitake mushrooms (including the tough base), and place them in a heatproof container.
   🕒 02:16
3. Lightly mix all the mushrooms, cover with plastic wrap, and heat in a 600W microwave for 5 minutes. 【Tip!】 Microwaving is recommended as boiling can cause umami to escape.
   🕒 03:10
4. After heating, squeeze the mushrooms firmly to drain excess water. 【Tip!】 Draining the water thoroughly prevents sogginess and helps the flavor set.
   🕒 06:56
5. In a bowl, add the drained mushrooms, 1/2 tsp salt, 6 shakes MSG(Ajinomoto) (MSG), black pepper to taste, and 4 tsp sesame oil, then mix well.
   🕒 06:10
6. Add toasted sesame seeds to taste, crushing them as you add, then mix. The addictive mushroom namul is now complete.
   🕒 07:50
7. Put 350ml water in a pot and bring to a boil.
   🕒 05:08
8. Add a little cooking sake, 1.5 tsp chicken stock powder, 1 tsp soy sauce, and 2 tsp sugar, mix, and create the soup base.
   🕒 05:14
9. Take about 1/4 of the prepared mushroom namul and add it to the soup pot.
   🕒 08:28
10. Dissolve 1.5 tsp to 1 tbsp potato starch in a small amount of water to make a slurry, then add it to the soup to thicken.
    🕒 09:01
11. Once the soup boils, slowly pour in the beaten egg and heat until it becomes fluffy. The mushroom egg drop soup is now complete.
    🕒 09:27