- 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.