Put all ingredients into a saucepan, except for eggs, cornstarch and water. Let that come to a boil for about two minutes. Prepare the cornstarch slurry with the cornstarch and water. Once poured into the soup, let it thicken for a minute. Turn the fire down to the lowest flame, then stir the soup in a clockwise direction and at the same time let a thin ribbon of egg white trail down into the soup, forming ribbons. Let cook for about 30 seconds and then turn off heat. The cornstarch has to go in first and react with the soup for the eggs to form ribbons. I measuring cup works well with getting a thin stream going.
