Whisk the eggs

• Crack the eggs into a bowl and whisk them with the water until well combined.

Build the broth

• In a pot, combine the bone broth, chicken bouillon powder, garlic powder, salt, white pepper and diced green onions.
• Bring to a gentle simmer over medium heat.

Thicken with the slurry

• Mix the cornstarch with the water to make a slurry.
• Slowly pour the slurry into the pot while stirring the broth.

Create the egg ribbons

• Slowly pour the whisked eggs into the pot while stirring the broth in a circular motion.
• The thinner the pour, the smaller the egg ribbons.

Serve

• Ladle the soup into bowls and enjoy hot.