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Warm the stock or broth. Bring the stock to a boil in a medium saucepan over medium-high heat. If using flavoring extras, add them to the saucepan (put the smaller flavoring extras like peppercorns in a tea ball or cheesecloth sachet first). Turn down the heat to medium-low and simmer for 15 minutes. Remove and discard the flavoring extras. Taste and season with salt, tamari, or soy sauce as needed.
Add any extra ingredients and whisk the eggs and cornstarch together. Add any soup extras (if using scallions, save some for sprinkling on top of the soup at the end) and simmer for 5 minutes. Meanwhile, place the eggs and 1 teaspoon of the cornstarch in a small bowl and whisk with a fork until well combined.
Whisk more cornstarch into the broth. Place the remaining 1 tablespoon cornstarch in a small bowl. Scoop out 1/4 cup or so of the broth into the bowl and whisk until the cornstarch is dissolved. Pour this mixture back into the broth and let it simmer for a minute or two until the broth no longer tastes starchy.
Drizzle the eggs into the hot broth. Holding the fork used for whisking over the bowl, pour the eggs slowly through the tines, stirring the broth gently with your other hand with a wooden spoon as you pour. Let the soup simmer undisturbed for a few seconds to finish cooking the eggs. Serve immediately, topped with thinly sliced scallions if desired.