Prepare ingredients: shred crab sticks, trim and cut enoki mushrooms into thirds, chop green onion, beat eggs, and mix cornstarch with water.

Bring water to a boil and dissolve the chicken stock cube.

Add crab sticks and enoki mushrooms to the boiling water.

Season with soy sauce and gently pour the beaten eggs in a circular motion.

Once boiling again, add green onion and a pinch of pepper.

Gradually add the cornstarch mixture one spoon at a time to thicken the soup.