Egg Drop Soup

·         4 cups chicken broth

·         2 cups spinach leaves

·         ½ teaspoon dark sesame oil

·         ½ teaspoon salt

·         2 beaten eggs

·         3 tbsp. green onions

In a medium saucepan, bring 4 cups chicken broth to a rolling boil over medium-high heat.  Stir in spinach leaves, sesame oil, and salt, allowing the spinach to wilt into the soup.  Stir well until the chicken broth is swirling in circles.  Slowly pour 2 beaten eggs into soup, and continue to stir gently for about 30 seconds.  Sprinkle 3 tbsp. thinly sliced scallions onto the soup, and serve hot.