In a small/medium pot on high heat, bring the chicken stock to a boil- approximately 10-12 minutes.

Reduce to a simmer and add in the soy sauce, sesame oil, salt, sugar and turmeric for 4 minutes. Add the white pepper if desired, taste to make sure the seasoning is to your liking.

In a small separate bowl, mix the cornstarch with the water well together to a smooth consistency, then add it to the simmering soup stirring constantly so that you don’t get clumps of starch in the soup. Keep simmering for an additional 4 minutes.

If you want a slightly thinner soup don’t add all the cornstarch and water mix.

Keeping the soup at a simmer and using a spoon,add in the beaten eggs stirring in a circular motion.

Tip: The faster the pour of the eggs, the larger the egg ribbons.

The slower the pour of the eggs, the smaller the ribbons.

Using a whisk is not recommended as it will simply combine the eggs into the soup and not have any visible ribbons.

Serve immediately, ladle into bowls and top with the sliced scallions.