Reserve 1 c. of chicken broth, and pour the rest into saucepan. Stir in ginger and chives and bring to a rolling boil.

In a cup or small bowl, stir together remaining broth and cornstarch until smooth. Add to boiling broth, stirring the whole time.

Return to a boil, boil a minute or two.

In a separate bowl, whisk eggs and egg yolk together. Drizzle egg in a little at a time, stirring clockwise with a wooden spoon. (The more you stir, the finer the egg will be broken up.)

Simmer for a minute or two, then drizzle a little sesame oil in soup and mix it in.

Remove from heat and serve with fresh green onions (chopped) or chives.