Chop two bunches of scallions (green onions), reserve about 1/2 cup for garnish. Crush 3 cloves of garlic, finely chop about 1/2 teaspoon of fresh ginger, add more if you like the flavor of ginger. Slice 4 ounces of mushrooms. Saute over medium heat until the scallions are soft. Add a pound of medium size shelled and de veined shrimp. Cook until the shrimp turns pink. Add 4 cups of chicken broth, one tablespoon of soy sauce, and enough rice noodles to serve 4. Simmer until noodles are cooked per packaged directions. At the very end of the cooking right before you’re ready to serve the soup add a small package of fresh spinach. The spinach should just be wilted. Garnish each serving with the reserved green onions.