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