Egg Drop Soup

I love eggs.  I love soup.  And I've always loved egg drop soup, just never tried to make it.  This week on a whim, I decided to do a little research and see how hard it was.  As it turns out, it's not hard at all.  In fact, it's ridiculously easy! Ridiculously Easy Egg Drop Soup 4 c. chicken broth 1/4 t. ground ginger (even if you don't like ginger, trust me) 2-3 T. chives or chopped green onions (either option is tasty) kosher salt white pepper (optional, I don't like it, but several of the recipes I consulted listed it) 1-2 eggs soy sauce (just a splash) 1 1/2 T. cornstarch In a medium stockpot, bring the chicken broth to a boil and add the ginger, salt, white pepper (if desired) and chives (or green onions). Reduce the heat to medium. Note:  If you don't have chicken broth on hand, you can always "make" some with chicken boullion cubes and water.  If you're going that route, use 2 cubes. In a small bowl, whisk the cornstarch with 1/4 cup of water until smooth, set aside.  Pour the cornstarch/water mixture into the broth and stir well (this just helps thicken it up a little).   Rinse out the small bowl you used for the cornstarch (fewer dirty dishes), and crack the eggs in it and whisk.  Slowly add the eggs, using a whisk or spoon, to the chicken stock and stir. Repeat until you have the desired amount of egg "threads" (I ended up using 3/4 of the egg mixture).   Add just a splash of soy sauce and season with salt and pepper to taste.  Keep in mind that the broth is salty by nature, so, although I'm a salt freak, season carefully and taste as you go. Pour into bowls and serve.  Ridiculously easy, right?  I told you so.  Now that I've made this warm, delightful soup from scratch, I've been kicking myself for ever paying for a bowl...  It takes less than 10 minutes to make AND it's delicious.  Might be my new favorite go-to dinner! Any other egg drop soup fans out there?