Spinach Egg Drop Soup

5 cups chicken stock

1-inch piece of ginger, peeled

2 tablespoons cold water

1 tablespoon corn starch

2 eggs, beaten

2 cups baby spinach, chopped

2 scallions, chopped

In a medium saucepan, bring the stock and ginger to a boil.

Cover and simmer for 5 minutes.

Remove the ginger and discard.

Combine cold water and corn starch in a small bowl to form slurry.

Stir into the simmering chicken stock.

Allow to simmer for 2-3 more minutes.

Reduce heat and with a wooden spoon stir around the pot to form a "cyclone" in the broth.

While continuing to stir the broth, slowly stream the beaten eggs into the pot. (This should form ribbons of egg instead of a nasty glob.)

Cook for about 30-45 seconds.

Add the chopped spinach to the broth.

Cover and cook about 1 minute to wilt the spinach.

Season with salt and pepper, as desired. (I don't.)

Ladle into bowls and garnish with chopped scallions. Serves 4