Instructions:
In a medium saucepan, bring the stock to a simmer. Add mushrooms, soy sauce, white pepper and half of the green onions. Return to a low simmer and cook for 3 minutes. Stirring with a fork, gradually add the eggs in a slow, steady stream. Add the spinach. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs for about 1 minute. Remove saucepan from heat. Ladle soup into bowls and garnish with remaining onions. Serve immediately.

Makes 8 servings.

Nutrients per serving:
Calories: 304.2
Fat: 3.5 g
Sodium: 510.7 mg
Carbohydrate: 65.6 g
Fibre: 10.2 g
Protein: 13.5 g