Cut the cabbage leaves into 1 cm pieces.

Cut the shiitake mushroom into 5 mm pieces.

Put some water in a pan and bring to a boil. Put in the cabbage and shiitake mushroom. When the pan comes to a boil again, turn off the heat.

Drain off the cooking water in a colander or sieve and put the vegetables in a frying pan. Turn on the heat. Add salt, pepper and the soup stock granules.

When the water has started evaporating, add the beaten egg, mix well, and it's done.