In a large pot, combine the chicken broth, chicken bouillon powder, ground ginger, turmeric, salt, and a dash of white pepper. Whisk everything together until the powders dissolve then heat on medium-high until liquid comes to a gentle boil. Once it reaches a boil, reduce the heat to medium-low and slowly pour in the cornstarch slurry while stirring continuously until the broth slightly thickens, about 1-2 minutes.

In a small bowl or measuring cup, beat the eggs until well combined. To create the signature egg ribbons, slowly pour the beaten eggs into the simmering broth in a thin, steady stream while stirring the soup in one direction with chopsticks or a spoon. Continue stirring gently until the eggs are set and form silky ribbons throughout the soup.

Turn off the heat and stir in the sesame oil and chopped scallions. Taste and adjust seasoning with more salt or white pepper if needed.

Ladle the soup into bowls and garnish with extra scallions. Serve hot and enjoy!