Restaurant-Style Egg Drop Soup - cooking recipe

Ingredients

4 cups low sodium chicken broth, divided
1/4 teaspoon salt (add in more later if needed)
1/8 teaspoon dried ginger (or use fresh ginger)
1 teaspoon fresh minced garlic (or to taste) (optional)
2 -3 tablespoons chopped fresh chives
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk
black pepper (optional)

Preparation

Reserve 3/4 cup broth and pour the remainder into a medium saucepan; add in salt, ginger, garlic (if using) and chives.
Bring to a rolling boil.
In a cup or small bowl stir together the remaining broth and cornstarch until smooth; set aside.
In another small bowl whisk the eggs and the egg yolk together until well combined.
While the soup is boiling drizzle the egg mixture a small amount at a time into the boiling soup (the egg should cook immediately).
Once the eggs have all been dropped into the soup, reduce to a light simmer; slowly and add in the cornstarch/broth mixture mixing continuously.
Delicious!