- Place pot with stock on fire and bring to boil
- Prepare all ingredients and place in bowls
- Assemble and serve
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- 2 quarts chicken stock
- Pulled chicken optional from making stock
- 4 tablespoons soy sauce (optional)
- 4 tablespoons fresh ginger finely grated
- 1 box sprouts
- 4 shiitake mushrooms thinly sliced
- 6 scallions chopped
- 1 cup baby spinach
- 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.
Make sure not to add salt until the end if need (because the soy sauce adds salt and you probably already added salt to the soup originally). You can used store bought chicken stock for this but of course it’s not the same! Click here to see my gift recipe for making chicken stock or soup.
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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!