Egg Drop Soup (China)

Directions

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