Crack and whisk 4 eggs and add in 1 tablespoon of water.
In a pot, mix together bone broth, chicken bouillon, salt, and some diced green onions all cooking on medium heat.
Create a cornstarch slurry by mixing together cornstarch and water and slowly pour it into the pot as you mix the broth.
Slowly pour your eggs into the pot as you mix the broth in a circular motion. The thinner the pour the smaller the egg ribbons and enjoy!
