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In a large pot, mix together the chicken broth, chicken bouillon powder, ground ginger, turmeric, salt, and a dash of white pepper. Whisk until the powders are fully dissolved.
Heat the mixture over medium-high heat until it reaches a gentle boil.
Once boiling, lower the heat to medium-low and gradually add the cornstarch slurry while stirring continuously. Keep stirring until the broth thickens slightly, which should take about 1-2 minutes.
In a separate bowl, beat the eggs until well combined.
To create the egg ribbons, slowly pour the beaten eggs into the simmering broth in a thin stream. Use one hand to pour while stirring the soup in one direction with chopsticks or a wooden spoon in the other hand.
Continue to stir gently until the eggs are set and form silky ribbons throughout the soup.
Turn off the heat and mix in the sesame oil and chopped scallions.
Taste the soup and adjust the seasoning with more salt or white pepper if necessary.
Ladle the soup into bowls and garnish with extra scallions. Serve hot and enjoy!