Miso-Egg Soup

Thinly slice green onions, separating white and green parts. In a deep 10-inch skillet heat oil over medium heat. Add white parts of onions, mushrooms, ginger, and garlic; cook and stir 2 to 3 minutes or until mushrooms begin to soften. Add broth, vinegar, and soy sauce; bring just to boiling.

Add spinach. Cook and stir 30 seconds or until spinach is wilted. In a small bowl combine miso paste and the hot water; stir into broth mixture. Bring just to simmering.

Break an egg into a cup and slip egg into simmering broth. Repeat with remaining eggs. Simmer 3 minutes or just until yolks are set but still moist, spooning broth over eggs as they cook. Top servings with green parts of onions.