In a food processor or blender, add your ground pork, real crab meat claws, onion, shallot, mint leaves, mushroom seasoning, and crab paste. Blend until well combined, then crack two eggs to the mixture. Blend again until well combined, then set aside. To avoid overheating, consider dividing ingredients into equal parts and blend in small batches.
Quarter the Roma tomatoes and set aside.
In a small bowl, crack the eggs, add the black pepper, whisk, and set aside.
LET’S COOK
In a 8 quart pot over medium-low heat, add the chicken broth and water.
As a you wait for the water to boil, in a 12 in pan, add olive oil and minced garlic.
Once garlic is fragrant, add the Roma tomatoes, crab paste, chili oil, and hot sesame oil.
Cook until tomatoes are slightly softened, then transfer mixture to the 8 quart pot.
Once the water reaches a boil, season with chicken bullion and mushroom seasoning.
Then grab the small bowl with the egg mixture. Slowly add the egg mixture to the 8 quart pot while stirring simultaneously with a ladle.
Obtain the blended meat mixture. Place mixture into 8 quart pot using one of two methods. 1) Form into bite-sized meatballs using your hands and gently place into the soup or 2) Using two small spoons, form bite-sized meatballs and gently place into the soup.
Best served with vermicelli noodles and topped with fried tofu, white or purple cabbage, mint, cilantro, green onions, lemon juice, and Sriracha sauce.
