Wash and cut the offal, snow peas, and Chinese cabbage.
In a pot, add the strained beef broth, then the offal, and bring to a boil. Skim off the foam from the broth, then add the snow peas and cabbage. Season with salt, ajinomoto seasoning, and pepper. When it returns to a boil, add the cornstarch diluted in three tablespoons of cold water. Stir quickly, and once it boils again, add the beaten eggs and oil. Stir well and boil for a few more minutes; remove from heat and serve immediately.
