4 cups chicken broth
1/8 teaspoon ground ginger or 1/2 teaspoon fresh grated ginger
2 Tablespoons chopped fresh chives or green onions
1 Tablespoon cornstarch
1 egg
1 egg yolk
…
Reserve 3/4 cup of the chicken broth, and pour the rest into a medium saucepan. Stir in the ginger and chives and bring to a rolling boil.
In a 1 cup glass measure (with spout), stir together remaining broth and cornstarch.
In another 1 cup glass measure (with spout), whisk the egg and egg yolk together. Drizzle egg a little at a time into the boiling broth mixture. Egg will cook immediately. Once the eggs have been dropped, pour in the cornstarch mixture and stir until the soup is the desired consistency.
Recipe adapted from allrecipes.com