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In a medium saucepan, bring the stock to a simmer. Add 6 tablespoons of the green onion, the spinach, mushrooms, soy sauce and white pepper. Return to a bare simmer and cook for 3 minutes. Stirring with a fork or chopsticks, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute.
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