1. Pour brewed green tea into a saucepan, stir in soy sauce and salt, then bring to a boil.
2. Combine water and cornstarch in a small bowl, then stir into broth.
3. Break eggs into a glass measuring cup, then beat with a fork. Pour slowly into the broth, whisking as you go until all eggs have been added.
4. Remove from heat and ladle into small bowls or ramekins. Garnish with chopped scallions. Serves 4.

Note:

1. We recommend making this recipe right before serving, although you can store it in the fridge for a day or two, then reheat.