Remove ¼ cup room temperature chicken broth into a separate bowl. To it add corn starch and whisk until lump free smooth mix. Keep aside.
In a deep bottom soup pan pour chicken broth, add ginger powder, low sodium soy sauce, scallions and pepper powder. Mix well. Keep it on stove and bring it to gentle slow boil. Add corn starch water slurry to thicken the broth and constantly stir to help prevent any lump formations.
Allow it to boil for 3 minutes. Keep stirring occasional to avoid lumps in the broth.
Meanwhile in a measuring cup beat 2 eggs and 2 egg whites.
Pro Tip : We recommend you to whisk eggs in measuring cups, as it’s easier to pour eggs into boiling broth slowly in thin streams. If you use cups to whisk eggs, you might not be able to control the flow of eggs into broth and you’ll end up with thick gluggy egg bites instead of silky soft egg ribbons.
Reduce heat to low and stir hot boiling broth to create gently swirl. While the broth is swirling, slowly pour beaten eggs in thin stream and swirl the soup constantly towards the same direction. This will create egg ribbons.
Note - The shape and size of your egg ribbons depends on your swirl, viscosity of the soup and how slowly and steadily you pour in beaten eggs.
Turn off stove.
Just before serving, garnish with chopped green onions and cracked black pepper. Serve immediately.