Cooking Steps
1. Add 6 cups of chicken stock.
2. Clean 1/4 lb spinach, cut into 1 inch long pieces. Or use spinach salad leaves.

3. Break 2 eggs to a bowl, use chopsticks to whisk evenly.
4. Once the chicken stock boils, pour the whisked eggs to the soup, stir evenly, boil for 1-2 minutes or until the egg is fully cooked.
5. Add the chopped spinach to the boiling soup, push it to the soup, boil for 1-2 minutes or until it is fully cooked.
6. Add a pinch of salt to taste, sprinkle a few drops of sesame oil.