Wash and clean the ingredients, cut the tofu and asparagus into small pieces, and tear the mushroom into strips.
Put crab meat in a bowl, pour 15cc of extra virgin olive oil, add a little bit salt, and mix to remove the smell.
Boil the mussels and the crab meat for about 2 minutes, remove and set aside.
Making the braised soup: Shred the carrot first, and place the shredded carrot into a pan. Add 40cc extra virgin olive oil, stir fry for 3 minutes. Add a sip of white wine and then add water / broth, cook for 8 minutes until it becomes a thick red broth. Add an egg and stir it to the “egg drop”, season with salt and pepper.
Pour a small amount of extra virgin olive oil in a pan. First add tofu, pan-fry until it get golden color on surface, then add asparagus and mushrooms, stir-fry at low temperature for 3 minutes, season with salt.
Presentation: Put all the cooked ingredients in a soup plate, then slowly pour the braised soup into the plate. Add few drops of olive oil to add flavor and the dish is ready to be served.