Egg Drop Vegetables Soup

The easy Chinese soup with the addition of mixed veggies

Ingredients
3 Tbs. corn starch
6 Tbs. cold water
6 C. of chicken broth
1 C. of frozen mixed vegetables
1/8 tsp. white pepper
1/4 tsp. salt
3 eggs
2 Tbs. chopped chives

Directions
Mix the corn starch and cold water together to make a slurry and set aside. Bring chicken broth to a slow boil. Add mixed vegetables and simmer for five minutes. Add the pepper and salt. Beat the eggs and let drop into the boiling broth. Cook for five minutes or till the eggs are done. Add the corn starch slurry and cook till thickened. Add chives and remove from heat.
Can substitube with canned corn.