Instructions

• Heat a Dutch oven or medium stockpot over medium-high heat and add 1 tablespoon olive oil.
• Add the ½ cup chopped green onions and 2 tablespoons finely minced fresh ginger; cook, stirring, about 1 minute or until fragrant. (Reserve a little of the chopped green onions for garnish if you like.)
• Pour in 4 cups of the chicken broth and add ½ teaspoon sesame oil; stir to combine.
• In a small bowl or jar, whisk the remaining 1 cup chicken broth with 2 tablespoons cornstarch until smooth and lump-free.
• Stir the cornstarch slurry into the pot, add ½ teaspoon garlic powder, increase heat to high and bring just to a simmer. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally, until slightly thickened.
• Meanwhile beat the 2 large eggs in a small bowl until evenly combined.
• Reduce the soup heat to low. Hold a fine-mesh sieve over the pot, pour the beaten eggs into the sieve, and gently push them through with the back of a spoon to create thin egg ribbons. Stir the soup gently and cook about 1 minute.
• Remove the pot from the heat and stir in ¼ teaspoon salt and ¼ teaspoon ground black pepper.
• Ladle into bowls and garnish with reserved green onions and red pepper flakes, if desired.