Vegetarian Egg Drop Soup with Tofu and Spinach

8 cups plus 1 cup low-sodium vegetable stock

3 cups sliced shiitake mushrooms

2 teaspoons kosher salt

1/4 teaspoon freshly ground pepper

1 14-ounce box firm tofu, drained, rinsed, cubed or cut into 1-inch by ½-inch strips

6 cups baby spinach, stems removed, roughly cut into ½-inch strips

1/4 cup cornstarch

7 large egg whites, or 4 large eggs, whisked

2 scallions, chopped into ¼-inch pieces

Bring 8 cups stock to boil in a large saucepan over high heat.  Add the mushrooms, salt, and pepper, and cook over medium heat until the mushrooms are completely cooked, shrunken, and soggy, 4 to 5 minutes.  Stir in the tofu and spinach and cook for until the spinach is completely wilted, 2 to 3 minutes.

Whisk remaining 1 cup stock and the cornstarch in a small bowl, then drizzle into the soup, whisking constantly.

Slowly stir the soup in a circle, to create a whirlpool, and carefully drizzle in the eggs, stirring constantly.  They will turn into shreds.

Cook for 1 minute, stirring constantly.  Serve hot, garnished with scallions.

From The Weiser Kitchen blog