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.