Heat 3 1/2 cups of low-sodium chicken stock over medium-high heat. Add 1 teaspoon of grated ginger, 1 teaspoon of garlic salt, and 1/2 teaspoon of black pepper. Stir occasionally and bring to a gentle boil (about 5 minutes).

Mix 1 tablespoon of cornstarch with 1/2 cup of reserved cold chicken stock in a small bowl. Whisk until smooth and set aside.

Once the broth is bubbling, stir in the cornstarch mixture. Keep stirring for 1-2 minutes until it thickens.

Incorporate 1/4 cup of sliced green onions into the thickened broth and stir for another 1-2 minutes.

Raise the heat to high until it reaches a rapid boil. While stirring, slowly pour in 2 beaten eggs. Stir for about 30 seconds until ribbons form.

Remove from heat, ladle soup into bowls, and garnish with additional green onions. Serve hot.