6 cups chicken stock

½ cup thinly sliced green onions

½ bunch spinach leaves or 2 cups of baby spinach leaves

4 shiitake mushrooms, stems removed and thinly sliced

1 teaspoon soy sauce

Pinch finely ground white pepper

2 large eggs, lightly beaten

Dash of sesame oil

Pour 6 cups of chicken stock into a saucepan, and bring it to a simmer.

Add most of the green onions to the stock, leaving just a little bit to sprinkle on top of the soup once it’s done.  Then add the spinach.

Now add the mushrooms, soy sauce, and white pepper.  Bring the soup back to almost a simmer for about 3 minutes. 

Break the eggs into a small bowl.  Then break the yolk and mix it well with a fork. While stirring the egg with a fork, add the egg mixture to the soup in a steady stream.  After about 30 seconds, the eggs will set in the soup and become white.  Stir the soup to create more ribbons of the egg.  This should take about 1 minute for the entire egg mixture to set.  Remove the saucepan from the heat.  Spoon it into serving bowls, then garnish the soup with the remaining green onions and a dash of sesame oil.