In a medium saucepan, bring chicken broth to a simmer over medium heat. Add white parts of green onions, ginger, white pepper, and turmeric if using.

In a small bowl, whisk together cornstarch and cold water until smooth to create a slurry.

While stirring the broth, slowly pour in the cornstarch slurry. Continue to stir until the broth slightly thickens, about 1-2 minutes.

Add soy sauce and sesame oil to the broth, adjusting to taste.

Reduce heat to low so the broth is barely simmering. This is crucial for creating those perfect egg ribbons!

Beat eggs in a small bowl until well combined. Using a fork or chopstick, slowly drizzle the beaten eggs into the simmering broth in a thin stream while gently stirring in one direction with your other hand. The eggs will cook immediately upon contact with the hot broth, forming delicate ribbons.

Remove from heat immediately after adding all the eggs to prevent overcooking.

Taste and adjust seasoning if needed with additional salt, soy sauce, or white pepper.

Ladle into serving bowls and garnish with the reserved green parts of the green onions.