4 cups chicken broth
4 cloves garlic, minced
1 small onion or shallot, minced
chopped green scallions, chives or parsley (optional)
1/2 head green cabbage, diced or 1/2 lb baby spinach, chopped
1 tbsp. cornstarch stirred into 2 tbsp. cold water
1 large egg, beaten
pinch cayenne pepper

In an unheated wok or skillet, combine chicken broth, mushrooms and cabbage (or spinach) and bring to a boil. Add garlic and onion. Cook for five minutes; add paste made from cornstarch and water, stirring constantly.

Cook until mixture is clear and has thickened somewhat. Pour in beaten egg in a thin stream, stirring in a figure eight motion. The egg should form into thread-like pieces. Serve piping hot, garnished with chopped scallions, chives or parsley.

This soup can also be made with baby bok choy, Nappa cabbage or other greens. Cook the greens in the broth until tender.