In a small bowl, beat eggs.
In another bowl, mix cornstarch with 4 tablespoons of cold water to form a paste.
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 soup thickens. While the soup is simmering, pour in the eggs and stir constantly. The eggs will shred. Add the tofu squares and cook 1 or 2 more minutes.