Crack eggs in a bowl and add 2 tbsp of water and mix well until beaten.
In a pot add the chicken broth. Cover and bring to a boil. Uncover and reduce heat to low.
Remix the cornstarch slurry and pour into the broth until slightly thickened. Turn the heat off and let the broth cool to 150F-170F.
Slowly pour in the eggs while using a ladle to stir the soup in one direction to create the ribbons of egg or "egg flowers in the soup.
Season to taste with salt, white pepper, and msg. Add turmeric or yellow food coloring if desired for the additional yellow color.
Finish with sesame oil and garnish with scallions. Enjoy!
