Egg Drop Soup

4 cups Chicken Broth
1/8 tsp Ground Ginger
1 Tb chopped chives
1/4 tsp salt
2 - 2 1/2 Tbs cornstarch

Reserve 3/4 cup of chicken broth and pour the rest into a large saucepan. Stir in salt, ginger and chives. Bring to a rolling boil. In a small bowl stir together the remaining broth and cornstarch intil smooth. Set aside.

In a small bowl, whisk the eggs using a fork. Drizzle the eggs a little at a time over a fork into the boiling broth. Egg should cook immediately. Stir in the cornstarch mixture gradually until the desired consistency.

Kelly