Wagoner'S Chinese Egg Soup - cooking recipe

Ingredients

1 can chicken broth (46 oz.) or home stock
4 eggs
2 Tbsp. cornstarch (potato starch is better as it is done at any stage)
2 green onions, finely chopped (optional)
1 can corned beef

Preparation

Heat broth to simmer.
While waiting, whip 4 eggs in a bowl, also whip starch with 2 spoons cold water.
Pour eggs into hot broth slowly, stirring often.
When heat returns, pour in starch. Mix in corned beef; stir a few times.
When hot and mixed, stir in green onions (optional).
Serve.