Trim the root of the enoki mushrooms, cut them into thirds, and separate the root clusters.

Crack the egg into a bowl, add the grated Parmesan cheese, and mix well to create an egg mixture.

In a pot, combine the consommé powder, salt, and water. Heat over medium heat until it comes to a boil. Add the enoki mushrooms and simmer on low heat for 2 minutes until cooked.

Increase the heat to medium and bring the soup to a boil again. Slowly pour in the egg mixture in a circular motion. Once the egg sets, turn off the heat.