Grate the lotus root. Trim the shiitake mushrooms, slice the caps thinly, and shred the stems. Cut the vermicelli noodles into shorter lengths using kitchen scissors.

In a pot, combine the seasoning ingredients (water, salt, pepper, soy sauce, chicken stock powder) and heat over medium heat until boiling. Add the shiitake mushrooms and vermicelli noodles, then simmer on low heat for 2–3 minutes until the noodles soften.

Add the grated lotus root and stir over medium heat until the soup thickens. Slowly pour in the beaten egg while stirring gently. Drizzle sesame oil over the soup.