Slice king oyster and button mushrooms into 3mm pieces. Beat 2 eggs with chopped green onions and set aside.

Slice onion into thin strips and mince garlic. If using whole garlic, crush and chop finely.

Heat a pot and add 1 tbsp sesame oil. Sauté minced garlic until fragrant, then add sliced onion and cook until translucent.

Add mushrooms and shrimp to the pot. Stir-fry briefly, then add 2 tbsp oyster sauce and mix well.

Pour 1 liter of water into the pot and bring to a boil. Simmer for 2 minutes.

Add the beaten egg mixture while stirring to prevent clumping.

Mix 3 tbsp cornstarch with 3 tbsp water to create a slurry. Gradually add to the soup while stirring until thickened.