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6 cups chicken stock, preferably homemade
1 tbsp. finely grated ginger
1 1⁄2 tsp. kosher salt, plus more to taste
1 1⁄2 tbsp. cornstarch
1 tbsp. soy sauce
1 tbsp. toasted sesame oil
3 eggs
2 cups (2 oz.) baby spinach
1 1⁄2 cups cooked, shelled edamame
4 scallions, thinly sliced
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1st Keep
 Celestielj
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