1 quart chicken stock (homemade or low-sodium storebought)
1 nickel-sized slice of fresh gingerroot
1 scallion, white and green parts, sliced thin
4 cups baby spinach leaves
10 wonton skins, cut or torn into strips
Sea salt (if using unsalted homemade stock)
Fresh ground black pepper, to taste
In a stock pot, simmer chicken stock with gingerroot for 15 minutes. Remove ginger and discard. Add remaining ingredients and simmer 4-5 minutes, until wonton skins are cooked through. Season with salt, if needed, and lots of black pepper to taste, and serve hot.