Steps

1. In a bowl, lightly mix together Soy Milk 200ml, Oyster Sauce 2 tsp, and Chicken Bouillon Powder 1 tsp.
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2. Prepare Curry Powder 2 tsp (6g) in a separate container.
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3. Dissolve Potato Starch 2 tsp in an equal amount of water to make a slurry.
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4. Make a diagonal cut at the base of 1/2 Onion and scoop out the core. This is the trick for the onion to separate easily when stir-fried.
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5. Make a side cut into the onion, then make another cut from the opposite side.
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6. Cut the onion into 5mm thick slices. Loosen the cut onion slices.
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7. Add the shredded Imitation Crab Sticks 100g to the soy milk bowl. This is the trick for enjoying the texture of the imitation crab; shred it into slightly larger pieces.
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8. Crack 3 Eggs into a separate bowl and lightly whisk them.
   🕒 03:41
9. Add the prepared potato starch slurry to the whisked eggs and mix lightly. This is the trick for making the eggs fluffy and preventing them from drying out.
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10. Heat a frying pan over medium heat, add a generous amount of oil, and heat it thoroughly.
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11. Once the oil is smoking hot, add the whisked eggs and quickly cook them, stirring them with the oil. This is the trick for fluffy eggs: ensure the oil is piping hot.
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12. When the eggs start to set, turn off the heat and transfer them to a bowl.
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13. Add a little oil to the frying pan and heat over low to medium heat.
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14. Add the loosened onion and sprinkle with Salt a pinch, then stir-fry until evenly coated. This is the trick for bringing out the flavors of the ingredients by seasoning them beforehand.
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15. When the onion becomes slightly translucent, turn off the heat and add the curry powder, mixing it in with the residual heat. This is the trick: curry powder's flavor is enhanced by oil and heat, but it's key to mix it with residual heat to avoid burning.
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16. Add the mixed seasonings (soy milk, oyster sauce, chicken bouillon powder) to the frying pan and bring to a boil over low to medium heat, stirring constantly.
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17. Once it boils in the center, return the cooked eggs and break them into bite-sized pieces, mixing them in. This is the trick for keeping the eggs fluffy even after adding the liquid and mixing.
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18. Simmer until the liquid reduces, allowing the soup to be absorbed by the eggs.
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19. Turn off the heat and add a pinch of salt at the end for a final mix. This is the trick for a clear taste and deliciousness even with less salt.
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20. Serve in a dish and sprinkle with dried parsley, if desired.
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