Slice the green onion thinly for garnish. Cut the king oyster mushroom diagonally into 0.7 cm slices. Trim the enoki mushroom base and separate lightly.

Boil 400 ml of water with the anchovy stock bag for 10 minutes to make a simple broth.

Add 1/2 tbsp fermented shrimp to the boiling broth for seasoning and bring it to a boil again.

Add the soft tofu and 1 tsp minced garlic to the broth. If the taste is bland, add 1 tsp salt to adjust the seasoning.

Add 2 tbsp perilla powder, green onion, and crack 1 egg into the soup. Stir gently to combine.