Heat stock in a large stock pot over medium-high heat.
Add salt, pepper, ginger, and liquid aminos.
Mix arrowroot with water in a small bowl. Once dissolved, add into the stock pot. Stir everything together.
Whisk eggs in a small bowl and set aside.
Slice Shiitake mushrooms. Add into the stock pot along with spinach. Stir all ingredients.
Once the pot starts to boil, turn down to simmer.
Add whisked eggs while stirring the pot with a ladle or spoon in one circular direction. Eggs will naturally disperse and separate.
Place a lid on the pot and let it simmer further or serve. Optionally garnish with finely chopped chives.
