Cozy Seafood Egg Drop Soup

1. Chop shrimp finely. Mix with crab meat, minced scallion stems, splash of fish sauce, and pepper.
2. Bring bone broth + water to a boil with ginger, vegetables, mushroom seasoning, fish sauce, and honey. Simmer 3–4 min.
3. Lower to medium heat. Stir soup in one direction, then slowly drizzle in whisked 1 whole egg + 120 g egg whites to form silky ribbons.
4. Stir in the tapioca slurry gradually until soup thickens slightly and turns glossy.
5. Add crab + shrimp mixture. Simmer 2–3 min until shrimp turns opaque.
6. Season with white pepper. Garnish with cilantro + scallion greens. Serve hot.