• In a large mixing bowl, rehydrate the dried soy curls with enough hot water to cover and then add 1 tbsp of broth seasoning to impart extra flavour. Let rehydrate for about 10 minutes to soften before draining and squeezing out the excess water.
  75 g dried soy curls, 1 tbsp mushroom broth powder
• In a large pan over medium heat, saute the cabbage and onion with some vegetable oil until tender (about 5 minutes)
  1 tbsp vegetable oil, 2 cups cabbage, 1 small onion or 2 shallots
• Add the rehydrated soy curls to the pan, and stir fry to heat them through.
  75 g dried soy curls
• Pour the liquid vegan egg mixture and black pepper over everything and quickly stir to coat everything. Then let sit to cook so it makes a rough omelette, flipping in sections once browned and cooked through.
  1/2 tsp black pepper, 1 cup vegan liquid egg

For the sauce

• Combine water, dashi stock, soy sauce, mirin, sake and sugar and mix well
  1/2 cup water, 1 packet of vegan dashi stock, 2 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake, 1 tsp sugar
• Once the eggy mixture in the pan has cooked through, add the sauce to heat through and then turn off the heat.

To serve

• Garnish with green onions, then serve over steamed white rice!
  2 sprigs green onions, 1 cup dry rice