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Egg Drop Soup with Fresh Spinach

['2 cups reduced-sodium chicken broth', '3 ounces baby spinach, thinly sliced', '3 scallions, thinly sliced on the diagonal', '4 ounces shiitake mushrooms, stemmed, wiped clean, and thinly sliced', '1 teaspoon reduced-sodium soy sauce', '2 egg whites, lightly beaten', 'Asian sesame oil', '8 brown rice crackers']

In a medium saucepan over high heat, bring the chicken broth and 2 cups water to a simmer. Add the spinach, scallions, mushrooms, and soy sauce; cook for 1 minute, stirring.
Very slowly pour the egg whites into the pot; immediately turn off the heat. Use a fork to stir the egg whites in a clockwise direction to make thin ribbons in the broth. Ladle into 2 bowls and garnish each with a drop of sesame oil. Serve with the crackers.

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