| 4 Cups Chicken Broth | 1/4 tsp Salt |
| 1/8 tsp Ground Ginger | 1 1/2 Tbsp Corn Starch |
| 3 Tbsp Scallion Greens (or chives) | 2 Eggs |
1- Reserve 3/4 cup chicken broth, pour the rest in a medium saucepan over high heat. Add Ginger, Scallions, and salt to the saucepan; bring to a boil. In a small bowl combine remaining chicken broth and corn starch. Stir well and set aside.
2- In a small bowl beat eggs with a fork. Slowly drizzle egg into the boiling soup, it should cook immediately. After all the eggs have been dropped add reserved chicken broth mixture. Serve Hot!
