Boil 600ml of water with 1 chicken stock cube over high heat to make broth. If chicken stock is unavailable, refer to cooking tips.

While the broth is boiling, mix 2 tbsp cornstarch with 4 tbsp lukewarm water and beat the egg well.

Shred the crab meat sticks and mushrooms into suitable thickness. You can use shiitake or enoki mushrooms for added flavor.

Add the shredded crab meat and mushrooms to the boiling broth and cook for 5 minutes until they are tender.

Pour the beaten egg in a circular motion into the broth without stirring. Simmer on low heat for 30 seconds.