In a medium saucepan, combine 3.5 cups of chicken stock, 1 teaspoon of freshly grated ginger, 0.5 teaspoon of garlic salt, and 0.25 teaspoon of black pepper. Heat over medium-high for about 5 minutes until it reaches a gentle boil.

Whisk together 0.5 cup of chicken stock and 1 tablespoon of cornstarch in a small bowl until smooth. Slowly stir into boiling broth and let it thicken for another 2 minutes.

Stir in 0.25 cup of chopped green onions into the thickened broth and simmer for 1 minute.

In a separate bowl, beat 2 large eggs. Stir the broth in a circular motion and slowly drizzle in the beaten eggs, stirring gently for about 30 seconds.

Taste the soup and adjust seasoning if needed. Serve hot, garnished with more chopped green onions.