In a large pot over medium heat, bring the chicken broth to a gentle simmer.

In a bowl, whisk the eggs until frothy.

Stir in the grated ginger and season with salt and pepper in the simmering broth.

Mix cornstarch with cold water until smooth; add to the broth while stirring constantly.

Reduce heat to low and drizzle in the beaten eggs while gently stirring to create ribbons.

Add chopped green onions just before serving, then ladle into bowls and enjoy!