Cut the eringi mushrooms in half lengthwise, then slice them into 1 cm wide strips. Lay them flat and cut into thin slices.

Crack the egg into a bowl, add grated cheese, and mix well to create the egg mixture.

In a pot, add the seasonings (consomme, salt, and water) and heat over medium heat until boiling. Add the eringi mushrooms and simmer on low heat for 2 minutes until cooked.

Increase the heat to medium and bring the soup to a boil. Slowly pour in the egg mixture while stirring gently. Once the egg sets, turn off the heat.