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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 scallions. Simmer for 2 minutes.
Slowly pour beaten eggs into soup in a thin stream while stirring in a circular motion. Garnish with the remaining 1/2 cup scallions. Serve immediately.