1) Bring stock, ginger, and 1 tsp. salt to a boil in a 4-qt. saucepan. Stir cornstarch and soy sauce in a bowl until smooth; whisk into stock, cook until slightly thickened, 1–2 minutes, and remove from heat
2) Whisk remaining salt, the sesame oil, and eggs in a bowl. While gently whisking broth, slowly add egg mixture to scatter eggs as they cook. Stir in spinach and edamame until spinach is wilted, about 1 minute; season with salt. Divide soup between four bowls; top with scallions.
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|Serving Size: 1 Recipe (3275g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 463 (35%)|
|Amt Per Serving||% DV|
|Total Fat 51.4g||69 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 23.1g|
|Polyunsanturated Fat 11.9g|
|Cholesterol 101.1mg||31 %|
|Sodium 5286.3mg||182 %|
|Potassium 3608.6mg||95 %|
|Total Carbohydrate 120g||35 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 119.9g|
|Protein 86.2g||123 %|
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Calories per serving: 1312
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