Egg Drop Soup

6 cups chicken stock 
1/2 cup thinly sliced green onions 
1/4 cup chiffonade spinach leaves 
4 shiitake mushrooms, stems removed, wiped clean, and thinly sliced 
1 teaspoon soy sauce 
Pinch finely ground white pepper 
2 large eggs, lightly beaten

In a medium saucepan, bring the stock to a simmer. Add 6 tablespoons of the green onions, the spinach, mushrooms, soy and white pepper. Return to a bare simmer and cook for 3 minutes. Stirring with a fork or chopstick, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute.

Remove from the heat. Ladle into bowls, garnish with the remaining 2 tablespoons of green onions, and serve immediately.