In a medium saucepan, combine chicken stock, grated ginger, garlic salt, and pepper. Heat over medium-high for about 5 minutes until it reaches a gentle boil.

In a small bowl, whisk together chicken stock and cornstarch until smooth. Set aside.

Once broth is boiling, reduce heat slightly and stir in cornstarch mixture. Stir for 1-2 minutes until broth thickens slightly.

Whisk eggs in a bowl until pale yellow. Stir the broth continuously and drizzle in the beaten eggs, cooking for about 1 minute until set.

Taste the soup and adjust seasoning if necessary. Serve garnished with extra green onions.