Egg Drop Soup


  1. Reserve some of the chicken broth and pour the rest into a large pot. Stir salt, ginger, and chives in the pot and bring to a rolling boil.
  2. In a small cup or bowl, stir together the remaining broth and cornstarch until smooth, set aside.
  3. In a small bowl, whisk the eggs and drizzle a little at a time from a fork into the boiling broth mixture. Egg should cook immediately.
  4. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.