Begin by heating 1 tablespoon of vegetable oil in a medium pot over medium-high heat. Let it warm for about 1 minute or until shimmering.

Once the oil is hot, add in the chopped onions and sauté them for about 1 minute, stirring frequently.

Pour in 4 cups of chicken broth, stirring well to combine with the sautéed onions, and bring the mixture to a gentle boil.

In a separate bowl, mix 1 cup of the hot chicken broth with 1 tablespoon of cornstarch. Whisk until smooth.

Slowly add the cornstarch slurry back into the pot while continuously stirring the broth.

Stir in the garlic powder and ginger, then allow the mixture to return to a gentle simmer.

Reduce the heat to low and beat your eggs in a separate bowl. Slowly strain and pour the eggs into the simmering soup.

Remove the soup from heat and taste for seasoning, adding salt and pepper as necessary.

Garnish with chopped green onions and a sprinkle of red pepper flakes before serving warm.