- 1 (5 oz) pkgbaby spinach
- 64 fl ozchicken or vegetable broth
- 2 clovesgarlic
- 2 (1 inch) piecesginger root
- 1 ½ lblean ground pork
- 4 capsportobello mushrooms
- 2red chili peppers
-  soy sauce
-  toasted sesame oil
- 1Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
2 (1 inch) pieces ginger root 2 red chili peppers 4 caps portobello mushrooms 1 (5 oz) pkg baby spinach
- 2Heat a large pot over medium heat. Once hot, add oil and swirl to coat the bottom.
4 tsp toasted sesame oil
- 3Add pork to the pot. Cook, breaking apart with a spoon, until crumbly and cooked through, about 6 minutes.
1 ½ lb lean ground pork
- 4Meanwhile, peel and mince the garlic and ginger. Add to the pot with the pork and cook, stirring often, until fragrant, about 1 minute.
2 cloves garlic
- 5Add broth to the pot and bring to a simmer.
64 fl oz (8 cups) chicken or vegetable broth
- 6Remove top and seeds from the peppers and slice into thin rounds. (Be careful, with chili peppers, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
- 7Remove mushroom stems and scrape out the gills using a spoon; halve and thinly slice.
- 8Once the broth is simmering, add chili pepper, mushrooms, soy sauce, and turmeric. Cook until mushrooms begin to soften, about 5 minutes.
2 tbsp soy sauce 1 tsp turmeric
- 9Crack the eggs into a medium bowl and beat lightly with a whisk or fork.
- 10Slowly pour the eggs into the soup, while stirring constantly, to separate the egg into ribbons.
- 11Roughly chop spinach, add to the pot, and cook for 3 minutes more.
- 12To serve, divide the soup between bowls and drizzle with sesame oil. Enjoy!
2 tsp toasted sesame oil