Súp Cua Recipe (Vietnamese Crab And Corn Soup)

Wash and drain mushrooms. Boil quail eggs for 8-10 minutes. Soak wood ear mushrooms in warm water for 10-15 minutes, then slice thinly. Thinly slice shiitake mushrooms. Finely chop scallions and cilantro.
Clean the crab thoroughly. Steam it in a pot with a bowl in the center for 12-15 minutes, adjusting time based on size.
Boil the chicken on another stove for 15 to 20 minutes. Afterward, let the chicken cool.
Separate legs and claws from the crab body. Use a teaspoon handle to push out meat from legs. Gently crack leg shells with a knife handle, then extract meat with the teaspoon. Cut the body in half and extract meat similarly.
Shred the chicken into bite-sized strips. Place the shredded chicken on the same plate as the crab meat.
Pour bone broth into a stockpot. Add mushrooms, corn, and wood ears. Bring to a boil, then season with bouillon, sugar, and salt. Stir and cook for 10 minutes on medium heat.
Mix tapioca flour with water. Crack and beat an egg. Add the tapioca mixture to the pot, stirring well. Quickly stir in the egg to create strands. Finally, add crab meat, shredded chicken, and quail eggs.
Cook the soup for another 1 to 2 minutes, then cut the heat. Ladle the soup into a bowl. Sprinkle some scallions, cilantro, and ground pepper on top. Enjoy!