Restaurant-Style Egg Drop Soup

• 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)

1. Reserve 3/4 cup broth and pour the remainder into a medium saucepan; add in salt, ginger, garlic (if using) and chives.
2. Bring to a rolling boil.
3. In a cup or small bowl stir together the remaining broth and cornstarch until smooth; set aside.
4. In another small bowl whisk the eggs and the egg yolk together until well combined.
5. While the soup is boiling drizzle the egg mixture a small amount at a time into the boiling soup (the egg should cook immediately).
6. 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.
7. Delicious!

chicken broth, salt, ginger, garlic, fresh chives, cornstarch, eggs, egg yolk, black pepper

Taken from www.food.com/recipe/restaurant-style-egg-drop-soup-191242 (may not work)