6 cups low-sodium chicken broth
1 cup chopped green onions
⅓ cup (plus 2 Tbsp.) cold water
3 tbsp low-sodium soy sauce
¼ tsp sugar
¼ tsp salt
3 eggs
1
Bring broth and 3/4 cup green onions to a boil in a large pot over medium-high heat.
2
Stir together 1/3 cup cold water, cornstarch, soy sauce, sugar, and salt in a small bowl until smooth. Stir cornstarch mixture into broth; boil, stirring, 1 minute.
3
Reduce heat to low.
4
Beat eggs with remaining 2 Tbsp. cold water in a bowl. Pour egg mixture into soup; cook, stirring with a fork, until eggs are opaque, about 1 minute.
5
Garnish with remaining 1/4 cup green onion.
Ingredients
6 cups low-sodium chicken broth
1 cup chopped green onions
⅓ cup (plus 2 Tbsp.) cold water
3 tbsp low-sodium soy sauce
¼ tsp sugar
¼ tsp salt
3 eggs