cups chicken stock
cup thinly sliced green onions
cup chiffonade spinach leaves
shiitake mushrooms, stems removed, wiped clean, and thinly sliced
teaspoon soy sauce
Pinch finely ground white pepper
large eggs, lightly beaten
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.