Egg Drop Soup

This is the easy soup I like to whip up as a side to Chinese meals.

4 cups chicken broth
1/8 tsp ground ginger
2 Tbsp chopped chives
1/2 tsp salt
2 Tbsp cornstarch
3 eggs
Vegetables, like corn, peas, or small pieces of carrots (optional)

Dissolve cornstarch in 3/4 c broth. Pour remainder in saucepan with spices (and vegetables). Bring to boil. Slowly pour in cornstarch mixture and stir until thickened. In a separate bowl, whisk the eggs together. Stir the hot soup into circles and slowly pour in eggs, creating egg ribbons, if possible.