Egg Ribbon Soup

Ingredients

• 4 cups low-sodium chicken or vegetable stock (960 ml)
• 2 large eggs, beaten
• 1 tsp fresh ginger, minced
• 2 green onions, thinly sliced
• 1 cup baby spinach (about 30 g)
• 1 tsp soy sauce or tamari
• 1/2 tsp sesame oil
• Pinch white pepper
• Salt to taste

Preparation

1. Bring stock and ginger to a gentle simmer.
2. Season with soy sauce, white pepper, and salt.
3. Add spinach; cook 1 minute until just wilted.
4. Slowly drizzle beaten egg in a thin stream while stirring once to form ribbons.
5. Remove from heat; stir in sesame oil and most green onions.
6. Ladle into bowls; garnish with remaining green onion.