• Heat 1 tablespoon canola oil in Dutch oven or soup pot over medium-high heat and swirl to coat the bottom of the pot. Slice chicken in half lengthwise (to help it cook through more quickly -- I had thin sliced breast to start with, so skipped this step).
• Season chicken with salt & pepper, then sear it in your Dutch oven over medium-high heat until just barely cooked through (about 3-4 minutes a side).
• While chicken is cooking, wash and slice mushrooms.
• Remove chicken from the pot with tongs and set it aside to cool off a little, then shred.
• Reduce heat to medium, then add 1 teaspoon canola oil and 1 teaspoon sesame oil to the same pot you used for the chicken.
• Add garlic and saute for just a few seconds, then stir in mushrooms and saute until they just begin to soften & brown, stirring occasionally.
• Add chicken broth, ginger, turmeric, cayenne, and soy sauce to the pot with the mushrooms, stir in the shredded cooked chicken, and bring soup to a boil. Reduce heat to medium-low and simmer for a few minutes.

This, if you want to try to make yours more "egg drop" looking than mine...

• While soup is simmering, beat eggs in a separate small bowl. Stir the soup in one direction so that it starts swirling, then slowly stream in the eggs while continuing to swirl the soup gently. (Do as I say, not as I do...! See the note on what happened to my eggs, above. If yours get stirred in too, though, don't worry -- it's still going to be darn tasty.)
• Let soup sit for a minute to allow eggs to set, then wilt in spinach. Serve topped with chopped green onions.