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Heat chicken broth in a large pot over medium-high heat; stir in green onions.
Whisk ⅓ cup cold water, cornstarch, soy sauce, and sugar together in a bowl until smooth; stir into broth. Bring broth mixture to a boil; simmer for 1 minute, then reduce heat to medium-low.
Whisk eggs and remaining 2 tablespoons cold water together in a small bowl with a fork; drizzle, a little at a time, from the fork into hot broth. Remove from heat and serve.