Bring chicken stock to a simmer in a medium pot and stir in sesame oil, salt, sugar, white pepper, and optional MSG.
Mix in turmeric if using for a golden hue.
Stir cornstarch and water mixture well to recombine before adding.
Drizzle slurry slowly while stirring continuously until your desired consistency forms.
Whisk eggs lightly to maintain yellow and white streaks.
Stir broth in a circular motion and slowly drizzle in eggs to form delicate flowers.
Ladle soup into bowls and top with chopped scallions.
