Soft Tofu Egg Stew (with Enoki Mushrooms)

Cut the soft tofu, enoki mushrooms, and green onion into bite-sized pieces.

Heat some cooking oil in a pan and sauté the green onion until fragrant.

Add the enoki mushrooms and stir-fry for 1 minute.

Add the soft tofu and gently mix to avoid breaking it.

Crack the eggs and add them to the pan.

Add soy sauce, water, salt, and pepper, then simmer on low heat.

When the eggs are cooked, turn off the heat and transfer to a serving dish.