Combine chicken stock, ginger, garlic salt, and pepper in a saucepan over medium-high heat until hot and fragrant.

In a separate bowl, crack open eggs and whisk until just blended. Set aside.

Once the chicken stock is boiling, stir in cornstarch mixed with cold water. Add sliced green onions.

Bring the broth to a rolling boil, gently stir, and slowly pour in whisked eggs, stirring to form silky ribbons.

Serve hot, garnished with additional green onions on top.