Bring the chicken stock to a simmer in a soup pot.
Add sesame oil, salt, sugar, white pepper, turmeric (optional), and MSG.
Mix cornstarch and water into a smooth slurry.
Slowly pour slurry into soup while stirring until thickened.
Stir soup in circles, and slowly drizzle in the beaten eggs.
Let the eggs set into ribbons, then turn off the heat.
Garnish with scallions and serve hot.
