Chop the enoki mushrooms and green onion into small pieces.

Beat 1 egg in a bowl and set aside.

Boil 1300 ml of water with dried anchovies to make broth.

Remove the anchovies once the broth starts boiling.

Add 2.5 tbsp soy sauce to the broth.

Add the chopped enoki mushrooms and bring to a boil.

Season with salt to taste.

Add the chopped green onion and a pinch of black pepper, then boil briefly.

Pour the beaten egg into the soup and stir gently.