Chinese Egg Drop soup problem

Ok I am sick of making egg drop soup at home and not having it turn out like my favorite restaurant. Every I can never get the broth right it is always opaque and milky in appearance not think and clear like most restaurants. Most of the recipes I find call for an addition of corn starch for thickener but it always turns the soup into something that’s not clear. What do I need to do to make a good thick egg drop soup broth?

This is the recipe I use.

Chinese Egg Drop Soup
4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

You are welcome. I hope it helps.