In a medium saucepan, combine chicken stock, ginger, garlic salt, and a pinch of pepper. Place over medium-high heat and bring to a boil, stirring occasionally.

Mix cornstarch with 1/2 cup of the heated chicken stock in a small bowl until smooth. Set aside.

Once the stock reaches a rolling boil, add the cornstarch mixture while continuously stirring. The soup will begin to thicken slightly.

While stirring, slowly pour in the beaten eggs to create fine ribbons. Cook for 1–2 minutes until the eggs are tender.

Remove from heat and stir in chopped green onions. Serve warm in bowls.