Clean the crabs, then steam or boil them until cooked.

Remove the crabs from the pot, let them cool, then pick out the crab meat.

Wash the broccoli and drain, then chop into small pieces. Wash and drain the corn, then cut the kernels off the cob. Peel the carrot, wash, drain, and dice into small cubes.

Boil the quail eggs, peel them, and place them in a bowl. Trim the roots off the cilantro, wash, and drain.

Soak the dried shiitake mushrooms until soft, then wash, drain, and chop them.

Crack the large eggs into a bowl.

Place the chicken bones in a pot of boiling water and cook briefly to remove impurities, then discard that water. Add fresh water to the pot, return the bones, and simmer with a little salt and chicken bouillon powder to make a flavorful broth.

Once the chicken bones are done simmering, remove them and let cool. Later, add them to the soup pot. In a small bowl, mix about 2-3 tablespoons of cornstarch with half a bowl of water, stirring until smooth.

Bring the chicken broth to a boil. Add the corn kernels, chicken meat (if using), shiitake mushrooms, and carrots. Cook until the vegetables are tender, then add the crab meat.

When all the ingredients are cooked, slowly pour in the beaten eggs while stirring, then add the cornstarch mixture and stir until the soup thickens. Season with 2 teaspoons chicken bouillon powder and a pinch of MSG if desired. Taste and adjust seasoning, then turn off the heat. Add chopped cilantro.

Ladle the crab soup into bowls, add quail eggs, sprinkle with pepper and more cilantro, and drizzle a little sesame oil on top. Serve and enjoy!