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In a pot, bring the chicken stock, soy sauce, ginger, and a pinch of white pepper to a simmer over medium heat.
In a small bowl, whisk together 1 teaspoon cornstarch with 1 tablespoon water. Stir into the soup, keeping at a simmer.
In the same small bowl that you whisked the cornstarch and water in, whisk the egg with the remaining ½ teaspoon of cornstarch – this will help the egg stay nice and silky.
Turn off the heat, swirl the soup, then drizzle the eggs into the soup, stirring gently.
Enjoy warm topped with green onions.