Crack and whisk the eggs until smooth.

Shred the crab sticks along their natural grain.

Trim the base of the enoki mushrooms and cut them into thirds.

Mix 1 tbsp cornstarch with 2 tbsp water to create cornstarch slurry.

Prepare the broth by combining 6 cups water and 1.5 tbsp beef bouillon powder. Stir well.

Add enoki mushrooms and shredded crab sticks to the boiling broth.

Slowly pour the whisked eggs into the boiling soup in a circular motion.

Stir continuously until the eggs are fully cooked.

Add the cornstarch slurry to thicken the soup to your desired consistency.