Start by gathering all your ingredients. Chop the green onions and grate the ginger. If you're using enoki mushrooms, give them a good rinse and set aside. Measure out your tamari and sesame oil. These little preparations will ensure your cooking process is smooth.

In a large pot, bring your homemade chicken broth to a gentle simmer over medium heat. This will serve as the foundation of your soup. The quality of the broth directly impacts the flavor, so if possible, opt for homemade.

Once your broth is simmering, add the enoki mushrooms and spinach. Let these cook for about three minutes. During this time, they will soften and impart their flavors into the broth. The mushrooms add texture, while spinach contributes a vibrant color and healthy nutrients.

In a separate bowl, whisk together the eggs. You want them light and airy; this will create those lovely ribbons in your soup. Be sure you don’t overbeat them—just enough to blend the yolks and whites.

In another small bowl, mix the arrowroot powder with a couple of tablespoons of cold water to create a slurry. This step is crucial for thickening your soup. If you’re using cornstarch, the process is the same.

Pour the slurry into the simmering soup, stirring constantly until the mixture thickens slightly, which will take just a minute or two. Now, add the tamari, grated ginger, and white pepper. Stir well, allowing the flavors to meld beautifully.

With the soup still simmering, lower the heat to medium-low. Slowly drizzle the whisked eggs into the pot while stirring gently. The eggs will form delicate strands that float in the soup.

Lastly, stir in the chopped green onions and drizzle the sesame oil over the soup. Allow it to cook for just another minute before removing it from heat. This ensures all the flavors have had a chance to blend without overcooking the eggs or onions.