Súp Măng Cua (Asparagus Crab Soup)

Name: Súp Măng Cua (Asparagus Crab Soup)
Cuisine: American, Latin American
Ingredients: 5 cups of chicken stock; 3/4 cup of crab meat; About 12 stalks of canned white asparagus (chopped to about 1/4 inch length); 5 eggs whites (about 1 egg white per 1 cup of broth, light whisked to break up the egg white); 1.5 tbsp of Quoc Viet Chicken Soup Base; 1 tsp size of yellow Rock Sugar; 1 tsp of cooking wine; 1 can of quail eggs (optional and even better if you have fresh); 3 tbsp of potato starch mix with 3 tbsp of water to thicken soup (can substitute with tapioca or corn starch; potato starch holds consistency better after refrigeration, if you have leftovers); cilantro and green onion (chopped to garnish); black ground pepper (to garnish)