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In a medium saucepan, add chicken stock, chicken bouillon powder, salt, sugar, and food coloring. Bring it to a boil, then reduce the heat to medium.
Give the cornstarch slurry a mix. Then, while stirring the stock, slowly drizzle in the slurry. Let the stock simmer until thickened, about 15 to 30 seconds.
Once the soup has thickened, slowly drizzle in the beaten eggs around the saucepan in a circular motion. Stir up the soup and add sesame oil and sliced green onions.For thin egg drops: Stir the soup while pouring in the eggs or wait for a second or two before stirring the soup. The sooner and more you stir the soup, the thinner and wispier the egg drops will be.For thick egg drops: After drizzling in the egg, let the soup sit for a few seconds before stirring. The longer you wait, the thicker the egg ribbons will be.
Top the soup with more sliced green onions if you wish, and serve! The soup will be super hot, so be careful and wait a few moments before enjoying!