With regards to the cornstarch, the only ideas I have are that it didn’t get dissolved fully in the chicken broth before the heat was turned on. Or, maybe it needed to be stirred more often while the soup cooked? I’ve had it become clumpy or not thicken enough before with both of those instances. I should note, however, that I didn’t call for enough to make it super-thick (like some restaurants), so maybe that was part of it too.

With regards to flavor, two suggestions might be to make sure you use a really good brand of chicken broth, and that it was salted well enough. Sometimes I add a bit more oil, but otherwise think these ingredients pack quite a bit of flavor.

And hmmm…with the eggs, it takes very little stirring to form the ribbons. Too much, and mine will also tend to break up quickly. If the soup is seriously boiling while you pour in the eggs, that can also break them up.

Hope this was helpful! So sorry it wasn’t a success. I do make this one pretty often, though, and know it has the potential turn out absolutely delicious so let me know if you try it again! :)