2teaspoonsreduced-sodium soy sauce(or a gluten-free alternative)
1large green onionchopped (green parts only)
Heat the broth and soy sauce in a medium pot over medium-high heat.
While the broth is heating up, in a spouted measuring cup, whisk the eggs with the salt and garlic powder.
When the broth starts to boil, use a non-slotted spoon (such as a wooden spoon) to stir the soup. Slowly drip the egg into the broth, continually stirring as you pour the eggs. Make sure you stir in the same direction.
As soon as you're done pouring the eggs in, remove the soup from the heat and pour it into soup bowls. Garnish with chopped green onions and serve.