6 cups chicken stock * 1/2 cup thinly sliced green onions * 1/4 cup chiffonade spinach leaves * 4 shitake mushrooms, stems removed, wiped clean, and thinly sliced * 1 teaspoon soy sauce * Pinch finely ground white pepper * 2 large eggs, lightly beaten
Directions
In a medium saucepan, bring the stock to a simmer. Add 6 tablespoons of the green onions, the spinach, mushrooms, soy and white pepper. Return to a bare simmer and cook for 3 minutes. Stirring with a fork or chopstick, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute.
Remove from the heat. Ladle into bowls, garnish with the remaining 2 tablespoons of green onions, and serve immediately.
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