Combine broth, soy sauce, and sherry in a large saucepan; bring to boil over high heat. Reduce heat to low; simmer 2 min.

Stir water into cornstarch in a small bowl; mix well. Stir mixture into soup; simmer 2 to 3 min or until slightly thickened.

Stirring constantly in one direction, slowly add beaten eggs into the soup in a thin stream. Stir in green onions. Remove from heat; stir in sesame oil. Serve immediately!!