Restaurant Style Egg Drop Soup

8 cups chicken broth divided
1/4 teaspoon ground ginger
1/4 cup chopped fresh chives
1/2 teaspoon salt
3 tbsp cornstarch
4 eggs
2 egg yolks

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

2. In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork
into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the
cornstarch mixture gradually until the soup is desired consistency.