Ingredients

• 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

Instructions

1. 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.
2. 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.