1. In small bowl, beat eggs. 2. In another bowl, mix cornstarch with 4 tbs. of cold water to form a paste. 3. In a large saucepan, bring the chicken broth to a boil. Add dill and soy sauce, and simmer for 5 minutes. Add cornstarch; stir until the soup thickens. While the soup is simmering, pour in the eggs and stir constantly. The eggs will shred. Add the tofu squares and cook for 1 to 2 more minutes. Serves. 6 to 8