5 eggs
2 egg yolks
6 cups chicken broth
1 tsp ginger, minced
6 tbsp chopped fresh chives
2 tbsp corn starch
1/2 tsp salt
1 tsp ground pepper
Serves Four Total Time: 12 minutes
In a large pot or saucepan, bring five cups of the chicken broth to a boil, then add in the ginger and salt. In a separate bowl mix together the cornstarch and remaining one cup of chicken broth. In another bowl lightly beat together the eggs and egg yolks.
After the ginger has cooked for two minutes, increase heat to bring broth to rolling boil. Then gently drop the eggs into the broth through a fork, little by little. Finally stir in the cornstarch broth mixture slowly into the soup. Then serve hot with some fresh ground pepper.
