Learn how to make rich and silky Vietnamese Crab and Egg Drop Soup featuring fresh crab meat, shredded chicken, quail eggs, and black hair vegetable.
Bring chicken stock to a boil. Add shredded chicken and lump crab meat. Season with 1.5 tbsp seasoning powder and 1 tbsp sugar.
Dissolve 4 tbsp tapioca starch in 100ml water. Slowly pour into boiling soup while stirring gently in one direction to achieve a silky consistency.
Drizzle beaten eggs through a strainer into the soup while swirling to create fine egg ribbons. Add hair moss and boiled quail eggs, simmering for 2 minutes.
Ladle soup into porcelain bowls. Drizzle aromatic sesame oil and sprinkle ground black pepper and cilantro. Serve immediately.
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