Thick Chinese Soup with Chinese Cabbage and Egg

• 3 leaves Chinese cabbage
• 1 Egg
• 400 ml Water
• 1 tbsp Chicken soup stock granules
• 1 tbsp Soy sauce
• 1 dash Salt and pepper
• 1 tsp Oyster sauce
• 1 tsp Sesame oil
• 1 dash Katakuriko dissolved in water

1. Finely chop the Chinese cabbage.
2. Beat the egg.
3. Add water and Chinese cabbage to a pot, and cook until tender.
4. Add seasonings.
5. Pour in the beaten egg.
6. Thicken with a katakuriko slurry.

cabbage, egg, water, chicken soup stock granules, soy sauce, salt, oyster sauce, sesame oil, water

Taken from cookpad.com/us/recipes/147156-thick-chinese-soup-with-chinese-cabbage-and-egg (may not work)