Step 1

Heat 1 tablespoon vegetable oil in a soup pot or saucepan set over medium-high heat.

Step 2

Add chopped onions to the hot oil and cook for 1 minute, stirring frequently.

Step 3

Add 4 cups chicken broth to the pot and stir.

Step 4

In a mixing bowl combine remaining 1 cup chicken broth and 1 tablespoon cornstarch; whisk until well incorporated. If you prefer a thicker soup, add 1 more tablespoon cornstarch.

Step 5

Add cornstarch slurry to the soup; whisk well and until incorporated.

Step 6

Whisk in garlic powder and ginger.

Step 7

Increase heat to high and bring to a steady simmer. Stir occasionally.

Step 8

Reduce heat to low; place a wire mesh sieve over the soup pot.

Step 9

Slowly strain beaten eggs through the sieve and into the pan. Cook for 1 minute.

Step 10

Remove from heat.

Step 11

Stir in salt and pepper.

Step 12

Taste for salt and seasonings, and adjust accordingly.

Step 13

Garnish with chopped green onions and red pepper flakes.

Step 14

Serve.