Asian Egg Drop Soup - cooking recipe

Ingredients

4 cups chicken broth
1/4 teaspoon ginger
2 tablespoons fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs

Preparation

Reserve 3/4 cup of chicken broth and pour the rest into large saucepan.
Stir in salt, ginger and chives (and any optional veggies); bring to a boil.
Combine reserved broth and cornstarch until smooth; add to boiling broth mixture.
In a separate bowl whisk together eggs.
Once broth is at a rolling boil, drizzle egg a little at a time into the broth.
Egg should cook immediately.