Remove the tendons from the chicken tenders and slice them thinly at an angle. Trim the base of the shimeji mushrooms and separate them. Slice the green onion diagonally. Cut the vermicelli into manageable lengths in a bowl.

Heat sesame oil in a pot, add the chicken, and sauté until the color changes. Add shimeji mushrooms, grated ginger, soy sauce, chicken stock powder, salt, and water. Cover and simmer on low heat for 3–4 minutes.