Peel the bottom half of the asparagus spears and cut them diagonally into 2 cm pieces. Trim the root of the enoki mushrooms, cut them in half, and separate them by hand.

Heat water in a pot over medium heat. Once boiling, add chicken stock powder, asparagus, and enoki mushrooms. Reduce to low heat and simmer for about 3 minutes until the asparagus softens. Adjust the taste with salt and pepper.