Cut 3-4 slices of pork (schnitzels) into thin strips and boil them tender in the in 2 – 2,5 pint strong broth with mushrooms, 3 tablespoons long grain rice and 1 finely chopped onion.
 Taste the soup with Chinese soy, lemon juice and a touch of cayenne pepper or hot chilli paste, salt and pepper.
 Heat the contents of one tin cleaned crab claws in the soup just before serving. Serve with thin slices of toasted white bread.
Fresh champignons or fresh forest mushrooms can be used instead of Chinese mushrooms.