Soak the wood ear mushrooms until soft, then chop them. Clean and chop the oyster mushrooms. Crumble the tofu and mix it with the mushrooms. Add minced shallot, 1/2 teaspoon vegetarian bouillon, and a pinch of pepper. Mix well to season evenly.

Separate the cabbage leaves and wash them. Blanch the leaves in boiling salted water. Also blanch the chives briefly.

Place some filling on each cabbage leaf and roll it up. Tie each roll with a chive.

Soak the shiitake mushrooms until soft, then wash and squeeze out excess water. In a pot, heat 1 tablespoon vegetable oil and sauté chopped leek until fragrant. Add the shiitake mushrooms and stir-fry with vegetarian bouillon, a pinch of salt, and soy sauce. Add about 1 bowl of water (about 2 cups/480 ml), bring to a boil, then add the cabbage rolls. Simmer for about 3 minutes. Season to taste, add pepper and cilantro for extra flavor.