Bring 4 cups of chicken stock or water to a boil in a medium saucepan.

In a small bowl, whisk together 1 tablespoon of tapioca starch (or cornstarch) with 2 tablespoons of cold water to create a slurry.

Slowly pour the starch slurry into the boiling stock, stirring constantly. This will thicken the soup slightly.

In a separate bowl, whisk the 2 large eggs lightly.

Slowly drizzle the whisked eggs into the boiling soup while stirring gently in a circular motion. This will create the egg ribbons.

Season with salt to taste.

Garnish with chopped green onions and serve immediately.