1 of 2 In a small bowl, stir together soy sauce and cornstarch until smooth. In a medium lidded pot, bring broth, salt and pepper to a boil. Slowly pour in soy sauce mixture; stir and reduce heat to a low boil. Stir in tofu and 1/2 cup of the scallions. Simmer for 2 minutes.
2 of 2 Slowly pour beaten eggs into soup in a thin stream while stirring in a circular motion. Serve immediately, garnishing with remaining 1/2 cup scallions.
Per Serving: 899 mg sodium, 2 g sat. fat, 5 g carb., 1 g fiber, 14 g pro., 150 kcal cal., 8 g Fat, total, 212 mg chol.