1. In a soup pan, heat the oil over a medium-high flame. Add the finely diced green onions and saute them until transluscent. Then add the chopped garlic, ginger root and some salt and pepper.
2. In a separate bowl, beat the two eggs together and blend in a dash of white pepper and salt.
3. In a cup, mix about 1/4 cup of the chicken broth with the arrowroot and dissolve it. Set it aside.
4. In the original pan, once the garlic is translucent (be careful NOT to brown it), pour in the remaining chicken broth. Bring it to a boil and then reduce it to a very low simmer.
5. Into the simmering chicken broth, slowly dribble in threads of the beaten eggs. Stir at the same time to incorporate the ribbons of the egg throughout the soup. Don't break up the threads too much; let them propogate.
6. Taste and re-season.
7. Add in the chicken broth / arrowroot mixture and return to the boil. Stir it until it gets thick.

This recipe serves 4 - 6.