1. Cut shiitake mushrooms into thin strips and spring onions into small pieces. Beat the eggs and set aside.

2. Put chicken broth and shiitake mushrooms in a pot and bring to a boil, then add bean sprouts and green onions. When vegetables are cooked, add potato starch to thicken.

3. Pour in eggs and simmer until thoroughly cooked, then add the Chinese cabbage kimchi, soy sauce, vinegar, sesame oil and pepper.