Cut the cabbage into bite-sized pieces. Slice the carrot into thin half-moons. Remove the stems from the shiitake mushrooms and slice the caps thinly.

Heat the sesame oil in a small pot and sauté the vegetables.

When the cabbage softens, add the water and bring to a boil.

Once boiling, add the frozen dumplings directly to the pot.

After about 5 minutes, season with chicken bouillon powder, salt, and pepper.

Beat the egg, then slowly drizzle it into the soup while stirring to create egg ribbons. Serve hot.