6 cups chicken broth, divided
1/4 teaspoon ground ginger
3 tablespoons fresh chives, chopped
1/4 teaspoon salt
2 tablespoons and 3/4 teaspoon cornstarch
2 egg yolks
Reserve 3/4 cup chicken broth and pour the rest into a large saucepan. Stir in the salt, ginger and chives and bring to a rolling boil. In a small bowl, stir together the remaining broth and cornstarch until smooth; set aside.
In another small bowl, whisk the eggs and egg yolks together with a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. The egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency; serve hot.