Clean the crab, remove the roe, innards, and apron, as the roe can make the broth cloudy. Boil the crab in 4 cups (1 liter) of broth until cooked. Reserve the broth.

Once the crab is cooked, remove the meat and save the shell for garnish. If using pre-cooked crab, blanch it in boiling water with ginger and a splash of white wine for 2–3 minutes.

Add all the mushrooms, carrots, and corn to the broth. Simmer for 30 minutes, then add the crab meat and cook for another 2–3 minutes. Season to taste. Stir in the tapioca starch mixture until the soup reaches your desired thickness. Slowly pour in the beaten egg while stirring clockwise to create egg ribbons. Serve hot, drizzled with sesame oil, and garnish with crab claws and shell.