Spinach Egg Drop Soup

• 3 inches gingerroot
• 5 cups chicken broth
• 12 teaspoon asian chili-garlic sauce
• 2 large eggs, lightly beaten
• 2 cups Baby Spinach

1. Slice and julienne ginger.
2. In a medium saucepan, combine ginger, broth and chili-garlic sauce.
3. Reduce heat to low and simmer 5 minutes.
4. Remove ginger.
5. Remove from heat and slowly pour in eggs, stirring in one direction only.
6. Stir in spinach and let stand for 1 minute before serving.

gingerroot, chicken broth, asian chiligarlic, eggs, spinach

Taken from www.food.com/recipe/spinach-egg-drop-soup-509186 (may not work)