Place chicken broth in a pot and bring to a boil.

Add seasonings and whisk.

In a small bowl, combine warm water and corn starch.

Slowly whisk in corn starch mixture and stir until thickened. Lower heat.

In another bowl, beat eggs.

Slowly pour in the beaten eggs. Using a ladle, swirl the eggs into the soup as you pour-swirling in a circle, in one direction. Do not over stir. You do no want the eggs to mix in-you want the eggs to be whispy.

Remove from the heat and serve with green onion and fried wonton crisps-link above in post.