Soup with spinach and portobello mushrooms (high protein - egg drop soup with spinach and portobello mushrooms)

For this recipe depending on how large your low protein version is you may need more of each of the ingredients.  In our house I am only making one portion, so I measure out one portion of the spinach, mushrooms, etc.  If you needed more soup you could just double the ingredients and make a full recipe of each very easily.

 Ingredients:

• 5 oz package baby spinach
• 64 oz chicken or vegetable broth
• 4 eggs
• 2 cloves garlic
• 2 pieces ginger root
• 1 1/2 lbs lean pork
• 4 portobello mushroom caps
• 2 red chilis
• Soy sauce (coconut aminos for the low protein version)
• toasted sesame oil

Directions:

1. Heat a large pot, once hot add oil and swirl to coat.
2. Add the pork and cook until done, breaking apart as you cook.
3. To the high protein pot add the garlic, ginger and broth to the pot and simmer 
4. To the low protein pot add garlic, ginger and broth and bring to a simmer (low protein version)
5. Add the seeded and sliced peppers, cut mushrooms, and soy sauce (or coconut aminos) to each pot. Cook until mushrooms soften (about 5 minutes).
6. Crack eggs in a medium bowl and whisk. Slowly pour the eggs in the soup and stir to break up as it cooks. (Add to the high protein version only)
7. Roughly cut the spinach and add to each pot. Cook 3 minutes.
8. When serving top with sesame oil