Soak the wood ear mushrooms until soft, then finely chop them along with the shallots. Mix with the ground pork, add a little black pepper and 1 teaspoon seasoning powder. Wash the cabbage leaves and green onions, then blanch them in boiling water until soft to make rolling easier.

Pour the chicken broth into a pot and bring to a boil. Add each cabbage roll and cook until the meat inside is cooked through and the rolls are tender. Add the cleaned enoki mushrooms, turn off the heat, and top with green onions and black pepper.