Ingredients

• 5 cups chicken stock (can use low sodium)
• 3 inches piece fresh ginger (2 inches thinly sliced, 1 inch peeled and julienned)
• 1 teaspoon fresh ground white pepper
• 2 large eggs, lightly beaten
• 2 cups packed spinach leaves, with stems

Instructions

1. In medium saucepan, bring the chicken stock to a boil with the sliced ginger and 1/2 teaspoon of the white pepper.

2. Cover and simmer over low heat for 5 minutes.

3. Strain and return the stock to the saucepan.

4. Add the julienned ginger to the stock and return it to a boil. Reduce the heat to low.

5. Gently stir in the eggs, breaking them into long strands, and cook for about 30 seconds.

6. Stir in the spinach and remove from heat.

7. Season with salt and the remaining 1/2 teaspoon white pepper.

8. Ladle into bowls and serve immediately.