Whisk the eggs in a small bowl until the yolk and white are fully combined.

Cut the enoki mushrooms into thirds, discarding the bottom ⅓ and using the top ⅔rds.

Trim the stems off the shiitake mushrooms and discard. Then cut the caps into thin slices.

Drain and rinse the bamboo with cold water.

Bring 3 cups of water to a boil. Add the noodles, mushrooms, and bamboo and set a timer for 3 minutes.

While the noodles cook, in a small bowl combine ½ cup water with the soup packet from the ramen, black vinegar, potato starch, toasted sesame oil and white pepper, and stir to combine.

When the 3 minutes are up, add the seasoning mixture and bring to a boil.

Pour the egg into the pot from high above in a thin steady stream, while moving the stream of egg around the pot to distribute evenly. The ramen is done when the egg has cooked through.

Garnish with chopped scallions and serve immediately.