Prepare the slurry

• Whisk the cornstarch with a little cold water in a small bowl until smooth.

Simmer the broth

• Bring the chicken broth to a simmer in a saucepan.
• Stir in the salt, garlic powder, white pepper and chicken bouillon.

Thicken the soup

• Pour in the cornstarch slurry while stirring and simmer until the soup thickens slightly.

Add the eggs

• Slowly stream in the beaten eggs while stirring gently in one direction to form ribbons.
• Let the soup sit for a moment so the egg sets.

Finish and serve

• Ladle into bowls and top with the sliced scallions.