Ingredients
Instructions
- 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.