Add Chinese cabbage and ½ tsp salt to boiling water and cook together until cabbage softens. Drain and set aside.
2. Step
Heat sesame oil in a heavy-bottomed pot on medium-low heat. Once sizzling, add ginger, carrot, and shiitake mushrooms and saute for 5 minutes or aromatic.
3. Step
Add cooked cabbage, mushroom-soaking liquid, and water. Then, mix in seasonings, light soy sauce, vegan oyster sauce, and ground white pepper. Finally, add wood-ear mushroom and tofu skin.
4. Step
Cover with lid and simmer for 30 minutes on low heat. After 30 minutes, add cornstarch slurry and mix well.
