Shrimp Crab Scallop Quail Egg Drop Soup

Easy to cook snack. Recipe - Please scroll down for English directions. Ingredients 5 cups homemade or can stock 100 g Scallops 100 g Shrimps 10 Quail Eggs 5 White eggs 80g Cornstarch or Tapioca starch Scallion, cilantro, black pepper, salt, fish sauce, and more -* Optional extras: 6 small dried Shiitakes 2 Tbsp Sweet peas 2 Tbsp cubed carrots 5 egg yolks For Vietnamese, listen to the video, this part is for those who cannot hear Vietnamese. Directions: 1/ Make 5 cups of stock/broth based on whatever ingredients you have on hand, chicken bone, pork bone, fish bone, shrimp shells, carrot, cabbage, radish, sweet onion...or use Box of Store-Bought Broth 2/ Boil the quail eggs from cool water bring to boil for 3', turn off the heat for 1'. Transfer to cold water... 3/ In a 6qt pot (IP saute), bring the broth to a boil, add cube shrimp, crab meat, scallop, quail eggs...gently stir, simmer about 3-5' at slow cook (IP) or medium heat 4/ Taste the soup, add more seasoning if needed 5/ In a small bowl, mix cornstarch and water then add it to the pot stirring, about 3- 5 minutes. If you use tapioca, should add the batter after pouring the egg white. 6/ Strain the beaten egg white through a sieve into the pot in a slow, steady stream, without stirring until egg strands float to the surface, about 1-2 minutes. 7/ Serve the soup garnished with black/white pepper and chopped scallion or cilantro