Cabbage-filled Chinese Soup

• 1/4 Cabbage
• 1 thumb Ginger
• 2 tsp Sesame oil
• 600 ml Water
• 1 tsp Chicken soup stock granules
• 1 tsp Weipa
• 1 1/2 tsp Soy sauce
• 1 tbsp Mirin
• 1 dash Salt and pepper
• 1 tbsp Katakuriko
• 2 tbsp Water
• 1 Egg

1. Roughly chop the cabbage, julienne the ginger, and set aside.
2. Combine the and ingredients separately.
3. Beat the egg and set aside.
4. Turn on the heat to low, and add the ginger and sesame oil into a pot.
5. Slowly fry until fragrant.
6. Add the cabbage, and turn up the heat to medium.
7. It's really full so, be careful not to drop it.
8. Stir-fry while coating the cabbage in the oil at the bottom of the pot.
9. The cabbage will reduce in volume by half.
10. Add the water, and turn up the heat to high.
11. When it starts to bubble, add the mixture, and mix well.
12. When it's boiling, swirl in the beaten egg, and turn down the heat to medium.
13. Wait until the egg is cooked through without stirring.
14. Swirl in the katakuriko dissolved in water, mix well, and it's done.

cabbage, ginger, sesame oil, water, chicken soup stock granules, weipa, soy sauce, mirin, salt, katakuriko, water, egg

Taken from cookpad.com/us/recipes/152243-cabbage-filled-chinese-soup (may not work)