In a medium saucepan, combine chicken stock, ginger, garlic salt, and pepper. Stir until well mixed and the broth begins to simmer, about 3-4 minutes.

Mix the remaining chicken stock with cornstarch until smooth. Stir into the simmering broth to thicken slightly.

Whisk the eggs in a separate bowl until fully combined.

Bring the broth to a rolling boil. Add sliced green onions, reserving some for garnish. Boil for about 1 minute.

Stir the broth gently in one direction to create a whirlpool effect and slowly drizzle in the whisked eggs, cooking for about 30 seconds.

Remove the saucepan from heat and ladle the soup into bowls, garnishing with additional green onions.