Instructions

In a medium saucepan or stockpot, bring the chicken broth to a simmer.

Stack the spinach leaves on top of each other and roll them up tightly. Thinly slice into ribbonlike strips.

Add the spinach, 6 tablespoons of the sliced green onion, the mushrooms, soy sauce, and white pepper to the broth.

When the broth begins to simmer again, gradually add the beaten eggs in a slow and steady stream. Use a fork or a chopstick to stir the broth ñ this will shred the eggs as they cook.

Cook the soup for 1 minute more and remove from the heat.

Ladle the soup into bowls and garnish with remaining 2 tablespoons of sliced green onion. Serve hot.

Yield: 4 - 6 servings