Ingredients:6 cups chicken stock, preferably homemade1 tbsp. finely grated ginger1 1⁄2 tsp. kosher salt, plus more to taste1 1⁄2 tbsp. cornstarch1 tbsp. soy sauce1 tbsp. toasted sesame oil3 eggs2 cups (2 oz.) baby spinach1 1⁄2 cups cooked, shelled edamame4 scallions, thinly sliced
