Add the eggs and egg white to a small bowl and whisk to combine. Set aside.
Take 3/4 cup of chicken broth and add the cornstarch. Stir until combined and set aside.
Pour the balance of the broth into a stockpot and add the garlic salt, ginger, black pepper and green onions. Stir to combine and bring to a rapid boil.
Add the cornstarch mixture to the boiling broth and stir for 1-2 minutes to thicken.
Bring the broth back to a rolling boil and gently stir in a clockwise direction using a wooden spoon or plastic spatula (non slotted). Gently pour the egg mixture into the broth while continuing to stir in a clockwise direction.
Slowly stir for about 30 seconds. Eggs should cook almost immediately.
Divide into 4 bowls and top with green onions.