- 3 cups low-sodium chicken broth
- 1/4 cup thinly sliced green onions
- 1 cup baby spinach, washed
- 1/2 cup shiitake mushrooms, sliced
- 1/2 tsp low-sodium soy sauce
- 2 eggs
- Bring broth to a simmer in a saucepan over medium heat.
- Add green onions, spinach, mushrooms, and soy sauce. Simmer for four to five minutes.
- Gradually add eggs in a slow and steady stream, stirring soup with a fork to create shreds or ribbons. Cook until eggs are set, about one minute.
- Serve immediately.