Mix 1/2 cup of chicken stock and cornstarch in a cup with a fork until smooth and set aside.
Whisk the eggs in a bowl and set aside.
Put the remaining chicken stock, soy sauce, ginger, garlic powder and pepper in a pot and bring to boil.
Add the cornstarch mixture to the pot and stir with a whisk for 30 seconds, or until fully incorporated.
Slowly pour the egg mixture to the pot, whisking the soup constantly with a whisk in a single direction. The eggs will cook as soon as they land in a boiling soup.
Laddle the soup into bowls and serve.
Notes
To make this soup keto, omit the cornstarch (cornstarch adds 7 grams of carbs).See also: