Reserve 3/4 cup of chicken broth,
and pour the rest into a large saucepan
Stir the salt, ginger and garlic into the saucepan, and bring to a rolling boil.
In a cup or small bowl, stir together the remaining broth and cornstarch until smooth.
Set aside.
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 the desired consistency
Delicious and simple soup is ready
Serve it hot.
