I once bought a maitake mushroom salad at a department store. It had lots of vegetables including cabbage, bean sprouts, carrots, Chinese chives, scrambled eggs, some boiled pork and maitake... It was seasoned simply with chicken stock and salt.
I tried to recreate the dish using convenient ingredients and seasoning the way my family likes while keeping the maitake mushrooms.
This is a mildly flavored salad.

* Squeeze out the moisture from the cabbage well. (The volume will reduce to less than half the original amount after microwaving.)
* I used Chinese soup stock. You can substitute with chicken stock if you wish.
* Adjust the seasoning according to the amount of cabbage.
* You can also make scrambled eggs by microwaving. Recipe by moj