Cut all the ingredients into thin slices, add oil in hot pot, then cook the black fungus, mushrooms and carrot.

Then add in all seasoning and chicken stock, bring it to boil then cook it simmer for 15 minutes. 

Add in enoki mushroom and tofu, cook for 5 minutes. Then add in some corn starch + water, thicken the soup. Turn off the heat, add in beaten egg, then stir it. Enjoy!