Steps

1. Remove any dirt from the skin of 10g Ginger and slice thinly.
   🕒 00:38
2. Briefly rinse 1 bag (100g) Nameko Mushrooms under water.
   🕒 00:50
3. Trim about 1cm (the woody base) from 1 bag (200g) Enoki Mushrooms, then cut into about 3 equal lengths. Shred the stems by hand into bite-sized pieces.
   🕒 00:56
4. Place 1 block (300g) Firm Tofu into a pot or deep frying pan, breaking it into bite-sized pieces with a spoon as you add it. (This is the key!) Breaking it with a spoon allows it to absorb flavor more easily and results in a better texture than cutting with a knife. If you prefer a more custard-like texture, you can use silken tofu.
   🕒 01:12
5. Add 2.5 tsp Chicken Granules (Soup Stock), the prepared ginger, and 400ml Water to the pot. Bring to a boil over high heat.
   🕒 01:46
6. Once boiling, reduce heat to medium, cover, and simmer for about 5 minutes.
   🕒 02:03
7. After simmering for 5 minutes and the tofu is heated through, add the prepared enoki and nameko mushrooms.
   🕒 02:24
8. Drizzle in 1 tbsp Cooking Sake (Rice Wine), and increase the heat to medium-high. Gently stir to prevent the tofu from breaking apart, and cook the enoki and nameko mushrooms until tender.
   🕒 02:32
9. Stir everything gently, then drizzle in 2 tsp Soy Sauce and 1 tsp Sesame Oil.
   🕒 02:53
10. Increase heat and bring the soup to a rolling boil, then pour in 1 beaten Egg all at once over the entire pot. Immediately turn off the heat.
    🕒 03:09
11. Stir gently with a ladle. The soup's thickness will allow the egg to cook with residual heat, creating a fluffy egg drop texture. This is the finished soup! (This is the key!) The soup's natural thickness eliminates the need for potato starch or other thickeners.
    🕒 03:27
12. If the taste is too bland, adjust the seasoning with salt to taste.
    🕒 03:37
13. Ladle the soup into bowls.
    🕒 03:42
14. Garnish with Ichimi Togarashi (Japanese Chili Powder) to taste and sprinkle with scallions (green onions) to taste before serving.
    🕒 03:58