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Reserve 3/4 c. of chicken broth, and pour the rest into a large
saucepan. Stir the salt, ginger, and onion into the saucepan, and
bring to a rolling boil. In a cup of small bowl, stir together the
remaining broth and cornstarch until smooth. Set aside.
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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.
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