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Make the cornstarch slurry: Measure out ½ cup of the stock and mix with the cornstarch until dissolved.
Bring the soup ingredients to a boil: Place the remaining chicken stock, mushrooms, green onions (reserving a few for garnish), ginger, soy sauce, and white pepper in a pot and bring to a boil. Stir in the cornstarch slurry and reduce the heat to a simmer.
Stir in the beaten eggs: Slowly pour in the beaten eggs while stirring the soup slowly. The egg will spread out into ribbons.
Serve: Turn off the heat and garnish with a few more chopped green onions. Serve immediately. Did you enjoy this recipe? Let us know with a rating and review!