Shred the crab sticks into small pieces.

Beat 2 eggs in a bowl.

Slice the green onion thinly and trim the enoki mushroom, cutting it in half.

Heat 1 tbsp vegetable oil in a wok, add minced garlic and green onion, and stir-fry until fragrant.

Add enoki mushrooms to the wok and sauté briefly.

Pour 700ml water into the wok and bring to a boil.

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

Add 1 chicken stock cube to the boiling water to create a broth base.

Add the shredded crab sticks to the broth.

Season with 1 tbsp oyster sauce and adjust salt to taste.

Pour the beaten eggs slowly into the soup while stirring.

Add the cornstarch slurry and stir until the soup thickens.