3 cups chicken stock (homemade preferred)
1/2 tsp salt
1 tsp grated fresh ginger
1 tbls cornstarch
2 eggs beaten
2 green onions sliced thin (or chives)
Combine 1/2 cup unheated chicken stock with 1 tbls. cornstarch in a small bowl and set aside. Bring remaining 2 1/2 cups stock, ginger and salt to a rolling boil and slowly drizzel in beaten egg stirring constantly. Cut off heat and add the dissolved stock and cornstarch mixture, stirring constantly. Add green onions just before serving.
As Ina Garten would say, "How easy is that!"