13 3/4 oz. can chicken broth (diluted with 1 can water)
2 tbsp. cornstarch mixed with 1/4 c. water
2 eggs, beaten
1 tbsp. chopped scallion (for garnish)

Bring diluted broth to boil, thicken with water and cornstarch mixture. Turn off heat, slowly stir in eggs. Serve and garnish.