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In a large saucepan, bring the chicken broth to a gentle boil over medium heat. In a small bowl, combine the cornstarch and cold water, mixing until smooth, to form a slurry. Slowly stir the slurry into the simmering broth, stirring continuously to avoid lumps. Bring it to a boil, then cook and stir for two minutes or until thickened. Reduce the heat.
In a separate bowl, lightly beat the egg until smooth. Slowly drizzle the beaten egg into the broth, stirring gently with a fork or whisk to create the signature ribbons. Remove the pan from the heat and stir in the chopped green onions before serving.