In a saucepan over medium-high heat, combine chicken stock, ginger, garlic salt, and black pepper. Bring to a rolling boil.

Crack open the eggs into a bowl. Whisk until well combined and a bit frothy.

In a small bowl, stir cornstarch into the remaining chicken stock until smooth. Slowly pour it into the boiling broth.

Stir the soup continuously in one direction and slowly drizzle in the whisked eggs.

Remove from heat, garnish with green onions, and serve immediately.