Heat broth in small heavy saucepan over medium heat to simmering. Meanwhile, dissolve cornstarch in cold water in small bowl. Lightly beat eggs in another small bowl. Pour cornstarch mixture into simmering broth and cook, stirring constantly, until lightly thickened, about 1 minute. Remove from heat. Slowly pour eggs into middle of broth; do not stir. Cover saucepan and let stand 45 seconds. Uncover and gently stir to blend. Ladle soup into bowls. Spoon 1/2 tsp. sesame oil onto center of each serving and sprinkle with scallion. Serve hot. Pass peppermill. Nutritional value: 166 cal, 12 g prot, 10 g fat, 7 g carb, 1024 mg sod soup 6