Egg Drop Soup (China)

• 6 cups reduced-sodium chicken broth
• 6 to 8 large spinach leaves
• 1/2 cup diagonally sliced green onions (about 4 small), divided
• 4 shiitake mushrooms, stems removed, wiped clean, and thinly sliced
• 1 teaspoon soy sauce
• Pinch ground white pepper
• 2 large eggs, lightly beaten

1. In a medium saucepan or stockpot, bring the chicken broth to a simmer.
2. Stack the spinach leaves on top of each other, and roll them up tightly.
3. Thinly slice into ribbon-like strips.
4. Add the spinach, 6 tablespoons of the sliced green onions, the mushrooms, soy sauce, and white pepper to the broth.
5. When the broth begins to simmer again, gradually add the beaten eggs in a slow and steady stream.
6. Use a fork or a chopstick to create shreds or ribbons with the eggs as they are stirred into the broth-this will shred the eggs into ribbons as they cook.
7. Cook the soup for 1 minute more and remove from the heat.
8. Ladle the soup into bowls and garnish with remaining 2 tablespoons of sliced green onions.
9. Serve hot.

chicken broth, spinach leaves, green onions, shiitake mushrooms, soy sauce, ground white pepper, eggs

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