Asian Egg Drop Soup

Directions

1. 1
   Reserve 3/4 cup of chicken broth and pour the rest into large saucepan.
2. 2
   Stir in salt, ginger and chives (and any optional veggies); bring to a boil.
3. 3
   Combine reserved broth and cornstarch until smooth; add to boiling broth mixture.
4. 4
   In a separate bowl whisk together eggs.
5. 5
   Once broth is at a rolling boil, drizzle egg a little at a time into the broth.
6. 6
   Egg should cook immediately.