Add the toasted sesame oil, and then add the mushrooms and broccoli, and cook for 8 to 10 minutes, or until the mushrooms begins to brown and the broccoli is tender and warm (frozen broccoli). Stir occasionally.
Add the broth, salt, and diced green onions to the pot and bring the soup to a low boil.
Scramble the eggs in a bowl and use a fork to drizzle the egg into the simmering soup, creating threads of egg throughout.
Turn the heat off and add the spinach to the pot and let it soften for a minute or so.
Garnish with remaining green onions, chopped cilantro, and anything else you'd like to add.