Egg Drop Soup

• 6 cups chicken stock
• 1/2 cup thinly sliced green onions
• 1/4 cup chiffonade spinach leaves
• 4 shiitake mushrooms, stems removed, wiped clean, and thinly sliced
• 1 teaspoon soy sauce
• Pinch finely ground white pepper
• 2 large eggs, lightly beaten

1. In a medium saucepan, bring the stock to a simmer.
2. Add 6 tablespoons of the green onions, the spinach, mushrooms, soy and white pepper.
3. Return to a bare simmer and cook for 3 minutes.
4. Stirring with a fork or chopstick, gradually add the eggs in a slow steady stream.
5. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute.
6. Remove from the heat.
7. Ladle into bowls, garnish with the remaining 2 tablespoons of green onions, and serve immediately.

chicken stock, green onions, chiffonade spinach, shiitake mushrooms, soy sauce, ground white pepper, eggs

Taken from www.foodnetwork.com/recipes/emeril-lagasse/egg-drop-soup-recipe.html (may not work)