First, crack open the eggs and place them into a small bowl. Beat the eggs well.

Add 2 cups water, bouillon cubes, and salt to a medium-sized pot on high heat. Bring to a boil.

Slowly drizzle the beaten eggs into the boiling water while stirring gently.

In a small bowl, mix 1 Tbsp potato starch with ¼ cup water until dissolved.

Pour the potato starch mixture into the soup while stirring. Cook for 1-2 minutes until slightly thickened.

Garnish with thinly sliced green onions (optional) and serve immediately.