- 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.