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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.
In a large pan over medium heat, saute the cabbage and onion with some vegetable oil until tender (about 5 minutes)
Add the rehydrated soy curls to the pan, and stir fry to heat them through.
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.
Combine water, dashi stock, soy sauce, mirin, sake and sugar and mix well
Once the eggy mixture in the pan has cooked through, add the sauce to heat through and then turn off the heat.
Garnish with green onions, then serve over steamed white rice!