- Place pot with stock on fire and bring to boil
- Prepare all ingredients and place in bowls
- Assemble and serve
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- Bring chicken stock to a boil. Add ginger and soy sauce and mix well. Let cook for 5 minutes. Turn off heat.
- In 4 bowls add, bean sprouts, mushrooms, scallions and spinach. Pour stock on top. Let sit for 1 minute and serve.
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Leftover tips for tomorrow’s lunch:
Although this soup is so amazing when fresh, if you reheat it, it will be deep in flavor and have a more mushroom flavored base! Add rice or rice noodles to make it more hardy!