In a medium sized pot, whisk together the chicken broth, cornstarch, garlic, and ginger. Heat the mixture over medium-high heat until it begins to simmer.
In a separate bowl, whisk together the eggs until thoroughly beaten.
Slowly pour the beaten eggs into the broth and use a whisk to stir the mixture vigorously until all of the eggs have been poured into the pot. Once all the eggs have been whisked in, remove the pot from the burner.
Serve and enjoy!
Notes
I like to top my soup with freshly chopped chives. You can also top your soup with green onions or sesame oil.
Vigorously beating the eggs into the simmering broth helps give the eggs a light, ribbon-like look.
You can salt your soup to taste after it is prepared; however there is quite a bit of salt in the chicken broth.
This soup is best served fresh. However, you can store the leftover soup for 3 days in the fridge and reheat the soup on the stove. Simply add your soup to a pot over low heat and stir until warm all the way through.