High-Protein Bánh Canh Cua (Vietnamese Crab + Shrimp Noodle Soup)

1. Sauté shallot, garlic, mushrooms, and quail eggs in avocado oil until fragrant.
2. Add 1 cup bone broth and 1/2 tsp crab soup base to the pot. Stir and bring to a light simmer.
3. Marinate shrimp and crab with 1/2 tsp crab soup base each.
4. Sauté shrimp and crab separately on high heat until just cooked, then set aside.
5. Slowly whisk the beaten egg into the simmering broth to form egg-drop ribbons.
6. Stir in cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to thicken to your desired texture.
7. Add cooked shrimp, crab, and Miracle Noodles into the broth.
8. Garnish with cilantro, green onion, black pepper, and a squeeze of lime.