Prepare bamboo shoots or substitute with mushrooms. Chop green onions finely to yield 2 tbsp.

Tear crab sticks into appropriate sizes and chop green onions.

Cut squid body into 1cm thick slices and score for decoration if desired. Cut tentacles to match body length.

Beat eggs in a bowl until smooth.

Mix cornstarch with water to create a slurry and set aside.

Heat 1 tbsp oil in a pan over medium heat. Add chopped green onions and ginger powder, sauté until fragrant.

Add squid, shrimp, cooking wine, soy sauce, and oyster sauce. Stir-fry until seafood starts to change color.

Pour in 600ml water and bring to a boil.

Add bamboo shoots and crab sticks. Simmer briefly.

Pour beaten eggs into the soup while stirring gently. Adjust seasoning with oyster sauce or soy sauce if needed.

Gradually add cornstarch slurry, stirring continuously to thicken the soup to desired consistency.