A warming chicken-and-noodle bowl with kuzukiri glass noodles that stay beautifully clear and springy, never soggy.
Grate the ginger, slice the scallions, and shred the chicken.
Bring the chicken broth, tamari, and ginger to a simmer.
Add the kuzukiri and cook for 12–14 minutes, stirring occasionally, until fully clear with no white center.
Stir in the chicken and spinach. Cook for 2 minutes, until warmed through and the spinach is wilted.
Divide among bowls and garnish with scallions.
