...2 (14 oz.) cans Chicken Broth (or 4 cups if you use boullion cubes or make your own!)
...1 egg yolk
...1/8 tsp. ground ginger
...2 tbs. chopped chives
...1 1/2 tbs. cornstarch
Reserve 3/4 cup chicken broth in a bowl and set aside. Place remaining broth in a pot over medium-high heat. Stir in ginger and chives and bring to a rolling boil. Meanwhile, stir cornstarch into reserved chicken broth until smooth. Set aside. In a small bowl, whisk together the 2 eggs and 1 egg yolk. Drizzle egg a little at a time from a fork into the boiling broth. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture until desired consistency is reached.