Trim the base of enoki mushrooms, cut them in half, and separate the clusters.

Chop green onion finely and prepare minced garlic, eggs, and soup stock cubes.

Crack 2 eggs into a bowl, add 1-2 pinches of salt, and whisk to make egg mixture.

Boil 800ml water with 2 soup stock cubes over high heat.

Once boiling, add enoki mushrooms and 1.5 tbsp fish sauce, stirring gently.

Pour the egg mixture slowly into the boiling soup and wait until the eggs float to the surface.

Once eggs float, stir gently and add green onion and minced garlic.

Skim off any foam from the surface using a spoon.