Step 1

Hydrate dried shiitake mushrooms, wood ear mushroom and Korean glass noodles in room temperature water until soft. In a pot, boil water and allow it to simmer along with drumstick and dried scallops for an hour. Then, remove drumstick and scallops from broth and shred them.

Step 2

Boil broth at medium to high heat. Add shredded drumstick, scallops, crab meat, sliced wood ear mushrooms, sliced shiitake mushrooms, Shaoxing wine and soy sauce. Boil for 10 minutes.

Step 3

Add a pinch of salt and pepper along with dark soya sauce. To thicken the soup, mix water and cornstarch and add into the soup.

Step 4

Beat an egg and carefully pour it into soup. Turn stove off after 10 seconds. Serve with some Chinese black vinegar and a few drops of sesame oil.