Egg Drop Soup

Directions

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