Dissolve the cornstarch in ¼ cup of water, stirring until completely blended. Set aside for later use.

In a medium-sized pot, combine the chicken broth and 1 cup of water. Bring the mixture to a boil over medium heat.

Add the grated ginger to the boiling broth and let it simmer for 2 minutes, allowing the ginger to infuse its aromatic flavor into the liquid.

Slowly pour in the beaten eggs, stirring gently as you do so. This creates the signature silky ribbons of egg throughout the soup.

Gradually add the cornstarch mixture while continuing to stir. Adjust the soup’s consistency to your preference by monitoring the thickening process.

Season with salt to taste, ensuring the flavors are balanced and to your liking.

Ladle the soup into serving bowls and garnish with chopped green onions if desired. Serve warm and enjoy the comforting, savory flavors.