In a large pot add chicken broth. Turn the stove to low to medium heat for 6-8 minutes or until there is a light simmer.
Add the soy sauce, garlic powder, ground ginger, ground turmeric, sesame oil, and white pepper. Mix for 2-3 minutes. Taste to see if you need to add any additional seasonings.
In a small bowl add the water and cornstarch. Mix until fully combined to make a slurry. Stir the soup continually while you slowly drizzle the cornstarch into the soup Simmer the soup for 2-3 minutes to make sure you like the consistency, as you can add more cornstarch slurry if you want it thicker.
Beat the eggs until the eggs are completely yellow and most of the whites are gone. Set aside.
Turn the heat off.
Slowly drizzle the eggs into the soup in a circular motion.
Slowly stir in a circular motion for 5-10 circles with chopsticks or the end of a wooden spoon.
Serve in your bowls and top with green onions.
Video
Notes
Important Note: Make sure when you add the eggs you go very slowly so you can create ribbons of eggs. The secret is to stir slowly, but only 5-10 stirs. If you stir too much the broth will become cloudy.Soup Additions: You can customize this soup by adding additional ingredients, such as cooked chicken, shrimp, or tofu. You can also add mushrooms, shredded carrots, corn, spinach, or peas.